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HOME  HELPS 

A  warm  hearth,  and  a  bright  hearth,  and  a  hearth  swept  clean, 
Where  the  tongs  can't  raise  a  dust,   and   the   broom   isn't   seen; 
Where  the  clouds  never  fly  about,   and  the  foot  doesn't  fall, 
Ah!  that's  the  fire  for  a  man  like  me,  in  cottage  or  In  hall. 

As  cleanliness  comes  next  to  godliness,  it  should  be  the 
fundamental  principle  of  all  house-keeping;  let  it  underlie 
every  department  from  the  garret  to  the  cellar,  but  most  ap- 
parent in  the  pantries,  cellar  and  closets,  for  there  is  the 
resting  place  of  all  the  supplies  that  come  to  the  table.  If 
stale  articles  are  allowed  to  accumulate  in  the  cellars  and 
refrigerators,  the  purity  and  genuine  flavor  of  the  food  is 
imperilled  or  destroyed.  Neither  fruit  nor  vegetables,  milk 
nor  meats  of  uncertain  age  should  be  allowed  to  accumulate 
and  taint  the  atmosphere.  Establish  the  rule  of  a  weekly 
cleansing  of  every  receptacle  of  food,  also  of  a  daily  thor- 
ough oversight  of  the  same. 

THE  CARE  OF  HOUSEHOLD  STORES. 

Bread  should  not  be  exposed  to  the  air,  but  kept  in  a 
very  clean  tin  box  or  crock  with  a  cover. 

Wood  is  objectionable  for  keeping  either  bread  or  cake, 
as  many  kinds  impart  a  disagreeable  flavor. 

Wrap  hams  in  paper  and  pack  in  a  barrel  or  box  of 
ashes.  The  ham  or  piece  of  dried  beef  which  is  cut  for  daily 
use  can  be  placed  in  a  paper-lined  bag,  tied  tight  to  keep  out 
flies,  and  kept  in  a  cool  place. 

Keep  cheese  in  a  tight  tin  box;  when  very  dry,  grate 
and  keep  in  glass  jar,  closely  covered. 


SOUPS 


Give  no  more  to   every  guest, 

Than   he   is  able   to  digest; 
Give   him  always  of  the  prime, 

And   but   a   little   at   a  time.— Swift. 

TOMATO  SOUP. 

Stew  a  can  of  tomatoes  and  strain ;  add  a  pinch  of  soda 
to  remove  acidity;  in  another  saucepan  boil  three  pints  of 


NEVER  TOO  OLD  TO  BEGIN 


milk  thickened  with  a  tablespoonful  of  corn  starch  previous- 
ly mixed  with  a  little  cold  milk;  add  a  lump  of  butter  size 
of  an  egg;  salt  and  pepper  to  taste,  mix  with  tomatoes;  let 
all  come  to  a  boil  and  serve. 

JELLIED  BOUILLON- 

To  each  one-half  pound  of  beef  and  veal  used  add  1% 
pints  of  cold  water ;  crack  the  bones,  if  any,  and  let  simmer 
till  meat  is  in  rags.  Strain  off  the  liquid  and  add  1  teaspoon 
celery  salt,  1  tablespoon  chopped  carrot,  onion  and  tomato 
and  4  pepper  corns.  Let  this  simmer  again  twenty  minutes, 
then  strain,  and  when  cool  set  in  refrigerator  for  twelve 
hours  to  jelly.  Serve  in  chilled  glasses  or  fancy  cups,  with 
an  olive  or  a  slice  of  lemon  for  garnish. 

TOMATO  CREAM  SOUP. 

One  quart  either  canned  or  fresh  tomatoes,  cooked  some 
time  and  strained ;  add  soda  the  size  of  a  large  pea ;  cool  it 
and  add  a  quart  of  rich  milk,  one  tablespoonful  of  butter 
and  one  of  corn  starch  or  flour;  salt  and  pepper  to  taste. 
Boil  a  few  minutes. 

POTATO  SOUP. 

In  one  quart  of  milk  put  one-half  of  an  onion  and  let  it 
simmer  fifteen  minutes ;  take  your  potatoes,  mash  them,  and 
add  to  the  milk;  strain  through  a  colander;  season  with 
one-half  tablespoonful  butter,  teaspoonful  of  salt  and  a 
pinch  of  pepper.  A  good  quick  soup. 

OYSTER  STEW. 

First  get  nice,  fresh  oysters,  open  the  can  and  pour  the 
oysters  into  a  colander,  rinse  with  ice-cold  water,  put  into  a 
stew  pan  and  stir  over,  the  fire  until  the  leaves  begin  to  sep- 
arate; pepper,  salt  and  butter  them  to  taste,  and  serve 
either  on  carefully  prepared  toast,  or  in  saucers  or  small 
soup  plates.  Put  no  water  to  them. 

OYSTER  SOUP. 

Put  one  quart  of  boiling  water  in  a  kettle,  then  one 
quart  of  rich  milk;  stir  in  one  teacup  of  rolled  cracker 
crumbs,  seasoned  with  pepper  and  salt  to  taste.  "When  all 
comes  to  a  boil,  add  one  quart  of  nice  fresh  oysters;  stir 
well  to  keep  from  scorching ;  then  add  a  piece  of  sweet  but- 
ter about  the  size  of  an  egg;  let  it  boil  up  once  only,  then 
pour  into  tureen  immediately  and  send  to  table.  Skim  be- 
fore adding  the  butter- 


TO  DRINK  BEN-HUE  COFFEE 


FISH 


Hospitality  should  be  classed  among   the  cardinal  virtues. 

BROILED  WHITE  FISH. 

Clean,  split  down  the  back,  and  let  stand  in  salted  wa- 
ter for  several  hours ;  wipe  dry,  and  place  on  a  well-greased 
gridiron  over  hot  coals,  sprinkling  with  salt  and  pepper. 
Put  flesh  side  down  at  first,  and  when  nicely  browned,  turn 
carefully  on  the  other  side.  Cook  for  twenty  or  thirty  min- 
utes or  until  nicely  browned. 

CLAM  FRITTERS. 

Take  raw  clams,  chopped  fine,  and  make  a  batter  with 
juice,  an  equal  quantity  of  sweet  milk,  four  eggs  to  each 
pint  of  liquid,  and  flour  sufficient  to  stiffen.  Fry  like  other 
fritters. 

CLAM  STEW. 

Lay  the  clams  on  a  gridiron  over  hot  coals,  taking  them 
out  of  the  shells  as  soon  as  open,  saving  the  juice ;  add  a 
little  hot  water,  pepper,  a  very  little  salt,  and  butter  rolled 
in  flour  sufficient  for  seasoning;  cook  five  minutes  and  pour 
over  toast. 

OYSTER  PIE. 

Spread  a  rich  puff  paste  over  a  deep  pie  plate  (the  sides 
and  edge — not  the  bottom)  ;  drain  the  liquor  from  large,  fine 
oysters ;  put  them  into  a  pan  and  season  with  pepper,  salt, 
spice  and  butter;  have  ready  the  yolks  of  three  hard-boiled 
eggs,  chopped  fine,  and  some  grated  bread  crumbs ;  pour  the 
oysters  into  the  dish,  strew  over  them  the  chopped  egg  and 
bread  crumbs,  roll  out  the  lid  of  the  pie;  after  putting. in 
a  little  flour  and  half  cup  of  cream,  put  on  the  lid  and  bake 
in  a  quick  oven  till  the  crust  is  done. 

CORN  OYSTERS. 

Score  and  press  pulp  from  a  sufficient  number  ears  corn 
to  make  1  pint  pulp.  Beat  2  eggs,  whites  and  yolks  sepa- 
rately; add  first  yolks  then  whites  to  the  corn,  mix  gently, 
add  l/2  teaspoon  salt,  dash  pepper,  2  heaping  tablespoons 
flour;  mix  well.  Put  butter  into  frying  pan.  When  hot 
drop  mixture  by  spoonfuls  into  it.  Brown  on  both  sides. 
Serve  hot. 

LOBSTER. 

Be  sure  the  lobster  is  fresh ;  to  test  it,  draw  back  the 

3 


GOOD  SEASONING  IS  MOST  ECONOMICAL 


tail;  if  it  springs  into  position  again  it  is  pretty  sure  to  be 
good.  The  size  of  the  lobster  regulates  the  time  required  to 
cook  it;  fifteen  minutes  for  large  ones  and  ten  for  small. 
Putting  them  at  once  into  boiling  water  is  the  common  mode 
of  cooking;  have  the  water  cover  them  and  boil  until  done. 
Don't  cook  too  much,  as  the  fine,  delicate  flavor  is  destroyed 
by  it.  If  meat  clings  to  the  shell  when  opened  and  looks 
shrunken,  it  is  cooked  too  much. 

BROILED  LOBSTER. 

Split  the  meat  of  the  tail  and  claws,  and  season  well 
with  salt  and  pepper ;  cover  with  soft  butter  and  dredge 
with  flour.  Place  in  the  broiler,  and  cook  over  a  bright  fire 
until  a  delicate  brown.  Arrange  on  a  hot  dish,  pour  Becha- 
mel sauce  around  and  serve. 

STEWED  LOBSTER. 

The  meat  of  a  two  and  a  half  pound  lobster  cut  into 
dice,  two  tablespoonfuls  of  butter,  two  of  flour,  one  pint  wa- 
ter, a  speck  of  cayenne,  salt  and  pepper  to  taste.  Let  the 
butter  get  hot,  and  add  the  dry  flour.  Stir  until  perfectly 
smooth,  then  add  the  water,  gradually  stirring  all  the 
while.  Season  to  taste;  add  the  lobster,  heat  thoroughly 
and  serve. 


MEATS  AND  GAME 

"The   Knife  is   Mightier   than   the   Sword." 

RULES  FOR  COOKING  MEATS. 

Salted  meat  should  be  put  to  cook  in  cold  water,  that  it 
may  freshen  while  cooking.  Fresh  meat  that  is  to  be  served 
with  sauce  at  table  should  be  put  in  boiling  water  to  cook, 
as  that  best  preserves  the  juices. 

Put  soup  meat  over  in  cold  water  to  cook,  as  that  ex- 
tracts the  juices.  "When  making  soup  have  a  kettle  of  boil- 
ing water  on  the  fire  for  replenishing  with,  and  keep  the 
meat  simmering  or  boiling  slowly  all  the  time.  Be  sure  to 
remove  the  scum  when  it  first  rises.  The  more  gently  the 
meat  boils  the  tenderer  it  will  be.  It  requires  20  minutes 
to  the  pound  for  cooking  lamb  and  veal,  15  for  beef  if  rare. 

Break  eggs  in  cold  water  to  poach,  and  put  old  potatoes 
to  cooking  in  cold  water.  So  say  the  French  cooks. 

A  piece  of  red  pepper  cooked  with  a  boiled  dinner  is  an 
improvement. 


USE  BEN  HUE  HIGH  GRADE  SPICES 


Remember  always  that  the  meat  fiber  is  toughened  by 
rapid  cooking. 

LITTLE  PIGS  IN  BLANKETS. 

Cut  fat  English  bacon  in.  very  thin  slices ;  season  large 
oysters  with  salt  and  pepper,  and  wrap  an  oyster  in  each 
slice  of  bacon;  pin  it  up  with  a  fresh  tooth-pick;  heat  a 
frying-pan  and  put  in  the  little  pigs.  Cook  just  long  enough 
to  crisp  the  bacon,  about  two  minutes  in  a  very  hot  oven. 
Place  slices  of  toast  that  have  been  cut  into  small  pieces 
and  serve  immediately.  Do  not  remove  the  skewers.  This 
is  a  nice  relish  for  lunch  or  tea.  To  garnish  with  parsley 
improves  the  looks  of  the  dish.  The  pan  must  be  very  hot 
before  the  "pigs"  are  put  in;  then  be  careful  not  to  burn 
them. 

CAROLINA  CHICKEN. 

One  scanty  cup  of  milk  thickened  with  one  even  tea- 
spoonful  of  flour;  put  in  a  saucepan  to  boil  and  add  one 
beaten  egg,  then  a  cup  of  finely-chopped  chicken.  Serve  in 
large  spoonfuls  on  pieces  of  toast. 

CHICKEN  SHORTCAKE. 

Prepare  a  couple  of  nice  tender  fowls  as  for  fricassee- 
ing;  cook  them  .until  well  done;  season  with  pepper-  salt 
and  butter;  thicken  to  the  consistency  of  thick  cream  (add 
a  cup  of  cream  if  possible).  Have  a  pan  of  hot  soda  discuit 
just  out  of  the  oven  when  the  chickens  are  ready  to  take 
up,  split  the  biscuit  open  and  butter  them,  place  on  a  plat- 
ter and  pour  chicken  over  and  send  to  table. 

FOR  CHICKENS  IN  SHELLS. 

Boil  the  chicken  in  water  or  broth;  cut  the  meat  into 
.  little  dice,  mix  them  while  hot  with  a  Bechamel  sauce  or 
with  a  white  sauce  made  with  cream;  sprinkle  sifted  bread 
crumbs  or  cracker  crumbs  over  them;  brown  slightly  in  a 
hot  oven.  Serve  immediately.  Sometimes  mushrooms  are 
mixed  with  the  chicken  dice- 

CREAM  CHICKEN. 

Stew  two  chickens  until  very  tender.  Remove  meat 
from  bones  and  cut  in  small  pieces;  add  a  can  of  mush- 
rooms, also  cut  up,  bring  iy%  quarts  of  sweet  cream  to  a 
boil  and  thicken  with  4  tablespoons  of  flour  rubbed  into  5 


IF  INVITED  TO  TAKE  TEA 


tablespoons  of  butter,  pour  over  the  chicken,  put  cracker 
crumbs  on  top,  also  bits  of  butter,  and  bake  from  20  to  30 
minutes. 

ROAST  VEAL. 

Prepare  a  leg  of  veal  for  the  oven  by  washing,  drying 
and  larding  it  with  strips  of  bacon  or  ham,  and  dredging  it 
well  with  flour  and  seasoning  with  salt  and  pepper;  baste 
frequently  and  serve  with  gravy  (it  is  cooked  in)  thickened. 
A  roast  fillet  of  veal  should  be  prepared  by  stuffing  it  with 
bread  crumbs,  seasoned  with  chopped  ham,  summer-savory, 
pepper  and  salt.  Dredge  lightly  with  flour  and  bake. 

MARBLED  VEAL. 

Take  a  knuckle  of  veal,  cut  off  the  meat,  boil  the  bones 
for  gravy,  cut  the  meat  in  small  pieces,  and  fill  a  basin  or 
mould  with  a  layer  of  veal  and  a  layer  of  ham,  alternately ; 
season  with  mace,  pepper  and  salt:  pour  over  it  the  gravy 
and  put  it  in  the  oven  for  an  hour  or  more  till  done,  and 
when  cold  turn  it  out.  Nice  for  tea,  sliced. 

CALF'S  LIVER  STEWED. 

Boil  till  partly  done;  take  out  the  saucepan  and  chop 
into  small  pieces ;  put  back  in  the  saucepan,  stew  until  ten- 
der and  skim  well;  season  with  butter,  pepper  and  salt; 
thicken  with  a  little  flour,  and  serve  over  slices  of  toasted 
bread. 

CALF'S  LIVER  FRIED- 

Cut  in  thin  slices,  wash  and  drain  them,  roll  in  corn 
meal  or  cracker  crumbs;  fry  the  fat  from  three  slices  of 
pork  and  fry  the  liver  in  it. 

LAMB  AND  TOMATO. 

Prepare  six  nice  tomatoes  f tfr  cooking ;  drain  off  all  the 
water  you  can  from  them,  as  it  makes  them  rank.  Chop 
some  cold  lamb  and  have  ready  some  grated  bread  crumbs. 
Alternate  a  layer  of  crumbs,  meat  and  tomato,  seasoning 
each  layer  as  you  go  with  pepper,  salt,  butter,  and  a  little 
sugar,  finishing  with  the  crumbs.  Bake  in  the  oven  until 
brown  on  top  and  cooked  through.  Any  other  meat  may  be 
substituted  for  lamb. 


SAY,  BEN-HUE  SUITS  ME 


TO  BROIL  A  FORE  QUARTER  OF  LAMB. 

Take  out  all  the  bones  but  the  small  ribs;  broil  as  you 
would  chicken.  For  the  gravy,  have  the  bones  cracked  in 
small  pieces,  put  in  a  covered  saucepan  with  a  little  water. 
There  should  be  a  teacup  full  when  done.  Strain  and  add 
flour  to  make  thick  as  cream  (a  little  cream  is  an  improve- 
ment) ;  butter  the  size  of  an  egg.  Do  not  let  it  boil  after 
the  butter  is  in.  About  as  delicious  as  spring  chicken. 

CREAMED    CHICKEN. 

Cut  the  meat  of  two  chickens  fine  with  shears  and  add 
^2  onion  grated,  1  pint  mushrooms  (canned).  Stir  5  table- 
spoons of  flour  in  4  tablespoons  of  butter  and  add  this  to 
l*/2  quarts  of  sweet  cream  which  has  just  come  to  a  boil- 
Beat  this  until  smooth  and  add  to  chicken  and  season  with 
pepper  and  salt.  Put  in  baking  dish,  sprinkle  with  cracker 
crumbs  and  bake  %  hour. 

BREADED  TONGUE. 

Slice  cold  cooked  tongue,  then  dip  in  beaten  egg,  then 
in  bread  crumbs  and  fry  brown.  Make  a  tomato  sauce,  pour 
sauce  into  a  platter,  lay  the  slices  of  fried  tongue  upon  it 
and  garnish  with  parsley  and  sliced  olives. 

LIVER  PATTIES. 

Take  a  half  pound  of  calf's  liver,  boil  and  chop  fine; 
season  with  salt,  pepper,  and  catsup,  adding  a  little  thick 
brown  case.  Bake  a  few  minutes  in  hot  patty  shells. 

NICE  WAY  TO  COOK  STEAK. 

Cut  steak  in  nice  sized  pieces.  Dip  in  ice  water,  roll  in 
flour,  fry  in  plenty  of  butter  and  lard.  Cook  veal  cutlets 
and  mutton  chops  same  way. 

TO  BOIL  HAM. 

Soak,  from  twelve  to  twenty-four  hours,  a  ham  weigh- 
ing eight  to  ten  pounds;  then  cover  with  boiling  water,  to 
which  add  a  pint  of  vinegar,  two  or  three  Bay  leaves,  a  little 
bunch  of  thyme,  some  parsley  (dried  will  do) ;  boil  very 
slowly  two  and  one-half  hours-  take  out,  skin  and  remove 
all  the  fat  but  a  layer  half  an  inch  thick ;  trim  all  the  black, 
discolored  outside,  put  in  dripping-pan,  strew  bread  crumbs 
mixed  with  a  little  brown  sugar  and  brown  in  the  oven 
(hot)  half  an  hour  or  so.  Sherry  wine  added  while  roast- 
ing improves  the  flavor. 


YOU  MAY  THINK  OTHERS  NICE 


VEAL  BIRDS- 

Have  the  veal  cut  in  thin  slices,  trimmed  in  squares  of 
about  four  inches  each  way.  Cut  also  pork  into  1-inch 
squares,  allowing  one  for  each  bird,  chopping  pork  and 
trimming  as  fine  as  possible  and  adding  half  the  amount  of 
cracker  crumbs.  Season  highly  with  salt,  pepper,  celery 
salt,  paprika  and  onion.  Mix  with  egg  and  milk  enough  to 
hold  together.  Fill  each  with  dressing  and  fasten  together 
with  tooth-picks.  Roll  in  flour  and  brown  in  butter  in  the 
oven. 

SCALLOPED  CHICKEN. 

One  chicken,  1  can  mushrooms,  1  pint  oysters.  Cook 
chicken  and  cut  up  in  small  pieces.  Scald  oysters  and  chop 
them,  chop  mushrooms,  put  together  same  as  any  scallop  and 
roll  with  rolled  crackers.  Season  with  butter,  salt  and  pep- 
per, cover  with  milk  and  bake. 

FROG  LEGS. 

First  skin,  then  throw  into  boiling  water  for  five  min- 
utes. Take  out  and  put  them  in  cold  water  until  cold  then 
wipe  dry.  Season  with  salt  and  pepper,  dredge  with  flour 
and  fry  a  nice  brown  in  butter.  Serve  with  a  little  cream 
sauce  around  them. 

SCALLOPED  VEAL. 

Boil  the  veal,  and  when  cold  and  firm  cut  it  with  a 
sharp  knife  into  small  cubes.  Butter  a  baking  dish  and 
place  in  it  a  layer  of  bread  and  cracker  crumbs,  then  a  lay- 
er of  veal,  alternating  until  the  dish  is  two-thirds  full,  the 
last  being  a  thin  layer  of  bread  crumbs.  Sprinkle  each  of 
the  layers  with  salt  and  pepper  and  lay  over  them  bits  of 
butter,  also  add  a  little  milk  and  broth.  Enough  liquid 
should  be  added  to  moisten  the  crumbs  entirely  through. 
For  a  three-quart  tin,  bake  from  one  to  three-quarters  of  an 
hour. 

BEEF  LOAF. 

Three  pounds  round  steak  ground  very  fine,  3  eggs,  1% 
cups  crackers  rolled  fine,  %  cup  butter,  salt  and  pepper  to 
taste.  "Work  with  hands  until  it  is  like  a  rubber  ball ;  spread 
with  butter  on  outside  and  bake  l}/2  hours  in  a  little  hot 
water;  baste  often 

CHICKEN  CROQUETTES. 

Four  and  a  half  pounds  chicken    boiled    and  chopped 


Lady's 
'Bank  Account 

Household  accounts  in  muny 
homes  are  like  snakes  in  Ire- 
land— there  aren't  any.  The 
money  comes  and  goes  in  hap- 
hazard fashion  and  there  is  no 
exact  knowledge  as  to  where  it 
goes.  It  goes — it's  gone,  that  is 
all  there  is  to  it.  Pater  familias 
complains  of  the  heavy  drain  on 
the  family  purse,  and  mater 
familias  murmurs  that  living  is 
so  high  nowadays.  She  has  wor- 
ries and  troubles  enougth  with- 
out bothering  her  head  about 
columns  of  figures  that  won't 
add  twice  alike  and  accounts 
that  absolutely  refuse  to  bal- 
ance. 

There  are  many  wives  in  this 
city,  however,  who  have  discov- 
ered the  convenience  and  help- 
fulness of  a  checking  account  at 


the 


Whittier 
National  Bank 

Then    their   troubles   are  over. 


Banks     are      the     friends 
helpers   of   the   provident. 

Ways  to  Sate 


and 


At  the  end  of  the  month  you 
may  wonder  where  all  the  money 
has  gone.  It's  spent,  it's  gone — 
you  realize  that — and  that's  all 
you  do  know  about  it. 

Here  are  two  suggestions 
which,  if  followed  up,  will  re- 
duce your  expenses  and  allow 
you  to  have  money  in  the  bank. 

1.  Keep    an    expense    record. 

2.  Spend  less  than  you  earn. 

The  first  rule  makes  the  sec- 
ond one  easy.  The  second  one 
will  make  a  savings  account 
with  this  bank  a  necessity  and 
convenience.  You  can  start  an 
account  with  $1.00. 

Home  Savings 
'Bank  of  Whittier 


A  Recipe 


F^or  Tired   F^eet 
A  F^air  of 


S 


to  be  used  in  connection  with  a  liberal  quantity  of  their 
Superior    Dry   Goods 


and  in  direct  contact  with  a  pair  of 


Ouster     Brown      Guaranteed     Hose, 
255c  per  pair 


L.  A.  Davis  E.  B.  Van  Antwerp 

Res.  Phone  4783  Res.  Phone  6874 

Phone  173 

Sanitary  Plumbing  Co. 

PLUMBING 

Steam   and   Gas   Fitting 
All  Work  Guaranteed  109  N.  Greenleaf  Avenue 

STOVES 

A  Complete  Line 
GAS,  WOOD  AND  COAL 

None  Better  in  the  Market 

Farmers'  Hardware  &  Supply  Co. 

Home  Phone  30  105-107  N.  Greenleaf  Ave. 

Good  Cooks  Are  Essential  to  Happiness  and  Good  Music  Goes 
a  Long  Way  Towards  Accomplishing  the  Same  Thing. 

BALDWIN  STARR 

ELLINGTON  RICHMOND 

HOWARD  FRAYSER 

VICTOR  TALKING  MACHINES 

Caldwell-Thornburgh  Piano  Co. 

110   E.   Philadelphia  Street 


.  NO  DISH  IS  TOO  LARGE 

if  it  contains  some  of  our 
Ice  Cream.  What  fla\or  do 
you  like?  Your  wants  will 
be  given  careful  considera- 
tion. 

Lamor&  Hamilton 

Phone  48        108  E.  Phil.  St. 


BUT   THERE'S   NOTHING   LIKE   BEN-HUR 

SPICE 

very  fine;  moisten  to  a  thick  pulp  with  the  liquor  in  which 
it  has  been  boiled.  Mix  with  this  a  pint  and  a  half  of  mash- 
ed potatoes,  beaten  to  a  cream,  three  eggs,  one  teaspoon 
mustard,  sweet  marjoram,  salt  and  pepper  to  taste,  a  little 
celery  chopped  very  fine;  soften  with  milk  till  very  soft, 
and  add  quarter  of  a  pound  of  butter ;  mold  into  forms,  dip 
into  egg  and  cracker  dust,  and  fry  in  boiling  lard. 

ROAST  LIVER. 

One  and  a  half  or  two  pounds  of  nice  calf's  liver;  wash 
and  cut  three  gashes  across  it,  into  each  of  which  place  a 
slice  of  thinly  cut  bacon;  press  together  and  roast  an  hour 
and  a  half  or  two  hours  in  an  oven  hot  enough  to  brown 
nicely ;  baste  often ;  serve  while  hot. 

STUFFED  BEEFSTEAK. 

Take  a  flank  or  round  steak,  pound  it,  and  sprinkle 
with  pepper  and  salt ;  then  make  a  plain  stuffing  and  spread 
on  the  meat,  roll  it  up,  and  tie  closely ;  put  in  a  pot  with  a 
quart  of  boiling  water  and  a  lump  of  butter  the  size  of  an 
egg ;  boil  slowly  one  hour ;  then  put  in  a  pan  with  the  water 
in  which  it  was  boiled,  and  bake  until  nicely  browned,  bast- 
ing it  frequently;  dredge  a  little  flour  into  the  gravy,  boil, 
and  pour  over  the  meat. 

BEEF  CROQUETTES. 

Chop  fine  some  cold  beef,  beat  two  eggs,  and  mix  with 
the  meat,  and  add  a  little  milk,  melted  butter,  salt  and  pep- 
per. Make  into  rolls  and  fry. 

BEEF  LOAF. 

Three  pounds  of  beef  chopped  fine,  six  crackers  rolled 
fine,  three  eggs  well-beaten,  one  tablespoonful  of  salt,  one 
teaspoonful  of  pepper,  one  tablespoonful  of  melted  butter; 
mix  well  and  shape  like  a  loaf  of  bread ;  put  a  little  water 
and  \bits  of  butter  into  the  pan,  cover  with  a  pan,  bake  two 
hours,  and  baste  occasionally. 


VEGETABLES 

The   onion  strong,    the   parsnip   sweet, 

The   twining  bean,  the  ruddy  beet, 
Tea,  all  the  garden  brings  to  light, 

Speaks  of  a  landscape  of  delight. 

Never  let  vegetjilili-s  si  and  in  llu-  water  after  coming  off 
the  fire,  but  put  them  in  a  colander  over  boiling  water  if 
you  have  to  keep  them  back  for  dinner. 


SUCH  AROMA  AND  DELICIOUS  FLAVOR 


CORN  OYSTERS. 

Sixteen  ears  of  young  sweet  corn  grated,  two  eggs,  the 
yolks  and  whites  beaten  separately,  a  full  teaspoonful  of 
sugar,  pepper  and  salt.  Bake  in  small  cakes  on  a  hot  grid- 
dle. If  the  corn  is  old,  you  can  add  a  couple  of  tablespoon- 
fuls  of  milk. 

TO  COOK  SWEET  CORN. 

Husk  and  silk  young  corn,  cut  from  cob  as  described 
in  canning  succotash.  Cook  cobs,  then  cook  the  corn  in  the 
same  water  half  an  hour  (very  little  water),  add  three  tea- 
spoonfuls  sweet  cream,  butter,  salt  and  pepper;  scald  and 
serve. 

CORN  OMELETTE. 

One  dozen  ears  of  young  corn  grated,  salt  and  pepper, 
four  eggs,  a  lump  of  butter  size  of  an  egg,  one  cup  of  milk, 
one  tablespoonful  of  flour,  the  whites  and  yolks  of  eggs 
beaten  separately.  Heat  and  butter  an  earthen  pie  plate 
and  bake  in  a  hot  oven ;  done  when  browned  nicely. 

BAKED  BEANS. 

Soak  over  night  five  cups  of  beans.  In  the  morning 
parboil,  adding  tablespoon  soda;  then  drain,  add  small  cup 
of  molasses,  1  teaspoon  of  mustard,  salt  to  taste,  and  half  a 
pound  of  salt  pork.  Put  in  a  jar,  cover  with  hot  water.  Bake 
five  or  six  hours. 

OILED  CUCUMBERS. 

Thirty  medium  sized  cucumbers,  12  good  sized  onions, 
1  quart  vinegar,  *4  bottle  table  oil,  1  small  handful  red  pep- 
per, 6  tablespoonfuls  celery  seed.  Peel  and  slice  cucumbers 
and  onions,  mix,  salt,  thoroughly  cover,  let  stand  all  night ; 
in  the  morning  place  in  colander  and  drain,  then  cover  with 
vinegar  and  stand  four  hours ;  pour  off  vinegar.  Take  oil 
and  mix  well  with  cucumbers ;  heat  one  quart  fresh  vinegar 
to  boiling  and  pour  hot  over  cucumbers  and  onions ;  put  in 
air-tight  jars.  It  will  be  right  to  use  in  about  a  week. 

SCALLOPED  TOMATOES. 

Butter  an  earthen  dish,  then  put  in  a  layer  of  tomatoes, 
fresh  or  canned  (without  skins),  then  cover  with  a  layer  of 
rolled  crackers;  add  a  little  butter,  sugar,  salt  and  pepper; 
repeat  this  process  until  dish  is  full,  then  bake  one  hour  in 
hot  oven.  Have  cracker  crumbs  on  top  layer  and  dot  with 
bits  of  butter. 

10 


IT'S  BEN-HUR  COFFEE 


ESCALLOPED  CABBAGE. 

Chop  a  head  of  cabbage  quite  fine  and  scald.  Melt  2 
tablespoonfuls  of  butter  in  a  saucepan  and  mix  smooth  with 
2  tablespoonfuls  of  flour;  then  add  1  pint  of  milk  and  stir 
till  it  boils ;  season  with  salt  and  pepper  and  add  4  hard- 
boiled  eggs  chopped  fine.  Drain  the  cabbage,  put  in  a  pud- 
ding dish  and  pour  the  sauce  over  it.  Put  grated  bread 
crumbs  and  bits  of  butter  over  top  and  bake  slightly  brown 
in  the  oven. 

ESCALLOPED  TOMATOES. 

One  pint  fresh  or  canned  tomatoes,  one  generous  pint 
bread  crumbs,  three  tablespoonfuls  of  butter,  one  of  sugar, 
one  scant  tablespoon  of  salt,  one-fourth  teaspoonful  of  pep- 
per, put  a  layer  of  the  tomatoes  in  a  dish,  sprinkle  with  salt 
and  pepper  and  dot  butter  here  and  there  over  it,  then  strew 
with  crumbs.  Continue  this  until  all  the  ingredients  are 
used  and  bake  brown  one  hour  if  fresh  tomatoes,  half  hour 
if  canned. 

TOMATO  PUDDING. 

Slice  tomatoes  and  spread  over  the  bottom  of  a  pud- 
ding dish.  Season  each  layer  with  salt,  pepper  and  sugar, 
then  a  layer  of  bread  and  butter.  Repeat  until  the  dish  is 
full.  Bake  one  hour.  Eat  with  meats. 

Tomatoes  may  be  stuffed  and  baked. 

FRIED  TOMATOES. 

Peel  tomatoes  and  cut  crosswise  in  thick  slices,  salt  and 
pepper,  dip  each  slice  into  thick  flour,  then  in  beaten  egg 
and  fry  on  griddle  or  spider,  in  hot  lard  if  in  spider.  After 
taking  up,  pour  in  a  cup  of  cream,  thicken  and  season,  then 
pour  over  them.  A  little  sugar  sprinkled  over  them  when 
cooking  improves  them. 

POTATOES  A  LA  PARISIENNE. 

With  a  vegetable  scoop  cut  out  balls  from  raw-pared 
potatoes.  Let  them  stand  in  cold  water,  and  about  ten  min- 
utes before  serving  time  put  the  balls  in  a  basket  and  fry 
them  until  brown  in  a  kettle  of  fat. 

SARATOGA  POTATOES. 

Pare  potatoes,  slice  them  very  thin  and  let  them  stand 
in  ice  water  for  several  hours.  When  the  slices  are  brittle 
drain  off  the  water  from  them,  put  them  into  a  frying  basket 

11 


BEN  HUE  COFFEE  HAS  QUALITY 


and  lower  them,  into  a  kettle  of  boiling  fat.     Cook  for  ten 
minutes. 

FRENCH  FRIED  POTATOES. 

Cut  a  medium  sized  potato  into  four  parts,  let  stand  in 
cold  water,  drain,  place  into  a  frying  basket  and  lower  into 
a  kettle  of  boiling  fat.  Cook  eight  or  ten  minutes. 

RICE  CROQUETTES. 

One  large  cup  of  cooked  rice,  one-half  cup  of  milk,  one 
egg,  one  tablespoon  of  sugar,  one  tablespoon  of  butter,  one- 
half  teaspoon  of  salt  and  a  slight  grating  of  nutmeg;  put 
the  milk  on  to  boil,  add  the  rice  and  seasoning,  add  the  egg 
well-beaten,  stir  one  minute,  take  off  and  cool.  When  cold 
shape,  roll  in  egg  crumbs  and  fry. 

BREADED  SAUSAGE. 

Prick  the  sausages  with  a  fork,  roll  in  egg,  then  in 
bread  crumbs,  place  in  a  frying  basket  and  lower  into  fat 
and  cook  for  ten  minutes.  If  anything  requires  seasoning, 
see  that  it  is  done  before  the  breading. 

STEWED  PIE  PLANT. 

Skin  and  cut  nice  pie  plant  as  you  would  for  pies.  Put 
it  in  a  porcelain  kettle  with  a  little  water,  -cover  and  stew 
as  you  would  apples;  sweeten  to  taste.  Very  nice. 


SALADS 


A  salad  should  come  to  the  table  fresh  and  crisp.  The 
garnishes  should  be  of  the  lightest  and  freshest  kind. 

SALMON  SALAD. 

One  can  of  salmon  drained,  chopped  and  boned,  add  one 
cup  of  chopped  celery,  one-half  cup  nuts,  pepper  and  salt, 
and  enough  hot  dressing  to  mix. 

SWEETBREAD  SALAD. 

Cut  cold  boiled  sweetbreads  in  small  dice,  put  in  a  salad 
bowl  and  chopped  boiled  potatoes  and  celery  cut  up.  Pour 
over  boiled  dressing  and  garnish. 

ADIRONDACK  SALAD. 

One  can  peas,  three  tablespoonfuls  onions,  four  table- 
spoonfuls  cream  cheese,  four  tablespoonfuls  sweet  midget 

12 


Sanitary    BaRery 

OUR   SPECIALTY 

MILK      BREAD 

210  Wi-st    Philadelphia  St. 
Phone  :>:>  WHITTIER,  CAL. 

Open  Day  and  Night  Storage,  Repairing  and  Supplies 

"Our  Repair  Wagon  Will  Go  Anywhere  Anytime" 

Central  Garage 

ALL  KINDS  OF  MACHINE  WORK 

21IJ-L220  \V.-st   Philadelphia  Street 
K.  A.  I J«-ll.  Manager  Home  Phone  7 

WHEN   YOU   NEED 

GREEN,  STAPLE  OR  FANCY  GROCERIES 
COME  TO  OUR  STORE 

L.  C.  Montgomery 

Phone  Ex.  31  GROCER  S.  Greenleaf 

GOOD  SERVICE  REASONABLE  RATES 

Home 
Telephone    Co. 


T.  L.  Ely,  General  Manager 


L.  Scofield,  Agent 
Home  125 


San  Pedro  Lumber  Co. 

Wholesale  and  Retail  Lumber  Dealers 


WIIITTIER,  CAL. 


Stationary   Gas   Engines,  Air   Compressors   and   All  Pumping 

Plant  Work. 
Home  phone  203. 


Saunders  Brothers,  Props. 
CHALMERS-DETROIT  AND  HUDSON  AUTOMOBILES 

222-224-226  West  Philadelphia  St. 


IF  YOU  WANT 

To  rent  a  houss  or  rooms, 

To    buy    a   residence    lot    or 
business  lot, 

A   walnut    grove    or    orange 
grove, 

Unimproved  land, 

To   secure   a  loan   or  insur- 
ance, 

Notary  work, 

Your  taxes  paid, 

Literature  about  this  section. 

Information   ragarding   land 
values, 

Estimates    of   incomes    from 
different  products 

Or  a  look  over  this  section  of 
the  country, 

Call  on  or  Write  to 

S.  W.    Barton  &   Co. 

REAL  ESTATE,  LOANS 
AND  INSURANCE 

Pioneer  Real  Estate  Firm  of 

Whittier,  Cal. 
104  West  Philadelphia  St. 


J.  L.  MALCHO 

MERCHANT  TAILOR  AND 
GENTS'  FURNISHER 

Cleaning,  Pressing,  Repairing 


Goods  Called  for  and 
Delivered 

Suits     to     Measures,    $15.50 
and  Up 

103  N.  GreenleafAve. 
AVhittier,  Cal. 

Home  Phone  90 


ASK  YOUR  NEIGHBOR 


pickles,  salt  and  paprika.  Boiled  or  mayonnaise  salad  dress- 
ing. Cut  onions  very  fine  and  cut  cheese  and  pickles  in 
small  pieces.  Serve  very  cold  with  a  meat  dinner.  Also 
very  good  for  a  stag  dinner. 

APPLE  SALAD. 

Two  cups  of  apples  (cut  in  cubes),  one  cup  of  celery 
(cut  in  cubes),  one-half  cup  of  English  walnuts  (chopped 
rather  fine),  pinch  of  salt. 

Dressing:  One  cup  whipped  cream,  three  tablespoon- 
fuls  salad  dressing,  two  tablespoons  sugar.  After  thorough- 
ly mixing  the  two,  cover  with  whipped  cream. 

SALAD  DRESSING. 

Three-fourths  glass  of  sugar,  into  which  stir  one  heap- 
ing tablespoon  of  flour,  pepper,  one  teaspoon  salt.  Fill  glass 
with  milk,  stir  in  the  yolks  of  five  eggs,  one  tablespoon  but- 
ter, one  pint  vinegar,  one-half  pint  of  water;  stir  until  thick- 
ens. 

TOMATO  SALAD  DRESSING. 

One-half  cup  vinegar,  one  teaspoon  sugar,  one-half  tea- 
spoon salt,  one  teaspoon  mustard,  one  egg  well  beaten.  Cook 
over  hot  water.  When  cold  pour  over  tomatoes. 

SALAD  DRESSING. 

Lump  of  butter  size  of  an  egg,  one  tablespoon  mustard, 
one  scant  tablespoon  salt,  one-half  cup  sugar,  mix  well. 
Three  eggs,  drop  them  separately  into  the  other  ingredients 
andjbeat  well  after  each.  Two-thirds  cup  vinegar,  one  cup 
cream  or  rich  milk ;  cook  in  double  boiler.  If  for  fruit 
salad  add  whipped  cream. 

FRENCH  MUSTARD. 

Three  tablespoons  ground  mustard,  one  tablespoon  sugar 
well  worked  together;  then  add  one  beaten  egg  and  beat 
until  smooth.  Add  one  teacupful  of  vinegar,  a  little  at  a 
time.  When  cool  add  one  tablespoon  of  salad  oil.  If  pre- 
ferred, leave  out  oil  and  add  one  tablespoon  of  butter  before 
cooking. 

SALAD  DRESSING. 

Beat  yolks  of  eight  eggs  light,  add  one  cup  sugar,  table- 
spoon each  of  mustard,  salt  and  black  pepper,  a  small  pinch 
of  cayenne  pepper,  one-half  cup  sweet  or  sour  cream.  Bring 
to  a  boil  one  and  one-half  pints  of  vinegar  and  one  cup  but- 

13 


TRY  BEN  HUR  WHITE  PEPPER 


ter,  pour  on  above  mixture;  stir  well.       When  cold,  bottle 
tight. 

SALAD. 

Three  bananas  (sliced),  one  cup  English  walnuts,  one- 
half  cup  celery  (cut  fine),  one  cup  white  grapes  (seeded). 

Dressing:  Two  eggs  (beaten),  one-salf  cup  of  sugar, 
one-half  cup  vinegar,  one-half  teaspoon  salt,  one  tablespoon 
butter.  Boil  until  it  thickens,  and  just  before  mixing  the 
salad,  add  three-quarters  cup  of  cream. 

FRUIT  SALAD. 

Dissolve  one  package  gelatine  in  cold  water,  add  one 
quart  hot  water,  one-half  cup  sugar,  juice  of  one  lemon  and 
two  oranges,  one  box  grated  pineapple  and  six  bananas. 
Set  on  ice  to  harden. 

TOMAT6  SALAD. 

Peel  with  a  sharp  knife  small,  round  tomatoes,  hollow- 
ing out  the  stem  sides  slightly;  arrange  them  on  a  platter 
hollow  side  up,  with  three  or  four  small  crisp  lettuce  leaves 
under  each  one,  and  fill  the  hollow  of  each  tomato  with  a 
dressing  made  as  follows:  One  egg,  two  tablespoonfuls  of 
vinegar,  butter  the  size  of  a  hickory  nut,  salt,  cayenne  pep- 
per, and  a  teaspoon  of  French  mustard.  Stir  all  together 
and  cook  slowly  over  hot  water,  stirring  constantly  until 
thickened.  Do  not  cook  too  long,  or  it  will  curdle.  A 
mayonnaise  dressing  can  be  used  if  preferred. 

SWEETBREAD  SALAD. 

Let  the  sweetbreads  lie  in  salt  water  at  least  an  hour  or 
two  before  cooking.  Boil  until  tender  with  a  little  salt ;  let 
them  get  cold,  then  chop  up  with  celery,  and  serve  with  a 
mayonnaise  dressing. 

OYSTER  SALAD. 

Cut  a  quart  of  oysters  into  bits;  mix  with  them  two- 
thirds  as  much  blanched,  tender  celery  (also  cut,  not  chop- 
ped to  pieces)  as  you  have  oysters;  put  into  a  glass  dish; 
pour  over  it  a  good  mayonnaise  dressing,  and  serve  immedi- 
ately. Until  the  oysters  and  celery  are  mixed  keep  both  in 
a  very  cold  place.  This  salad  is  delicious  if  eaten  as  soon  as 
made. 

CREAM  CHEESE  SALAD. 

Wash  a  head  of  lettuce  and  dry  carefully  on  a  clean 
towel,  arrange  it  in  a  salad  bowl  with  a  little  cream-curd 
cheese,  or  a  roll  of  fresh  Jersey  Neufchatel  cheese.  Pour 

14 


THE  IDEAL  PEPPER  FOR  SALADS 


over  this  six  tablespoonfuls  of  oil,  two  of  vinegar,  add  a 
saltspoonful  of  salt  and  a  quarter  of  saltspoonful  of  pepper ; 
keep  in  a  cool  place  until  served.  A  delicious  breakfast 
salad,  served  with  good  coffee  and  fresh  rolls. 

SALAD. 

Wax  beans  make  a  delicious  salad ;  choose  young  beans, 
remove  the  strings,  cut  into  half-inch  pieces,  or  longer  if 
you  choose ;  cook  in  salt  and  water ;  while  warm,  cover  them 
with  a  dressing  of  oil,  vinegar,  salt  and  pepper,  remember- 
ing the  old  maxim:  "A  spendthrift  for  oil,  a  miser  for 
vinegar,  a  wise  man  for  salt,  a  mad  man  for  mixing."  Use 
at  least  twice  as  much  oil  as  vinegar. 

CELERY  SALAD. 

One  head  of  cabbage,  three  bunches  of  celery,  chopped 
very  fine ;  take  a  scant  teacupful  of  vinegar,  a  lump  of  but- 
ter the  size  of  an  egg,  the  yolks  of  two  eggs,  one  teaspoon- 
ful  mustard,  one  of  salt,  a  pinch  of  cayenne  pepper,  a  tea- 
spoonful  of  sugar ;  mix  these  well,  put  the  mixture  on  the 
stove. 


CAKES 


The  turnpike  road  to  people's  heart  I  find. 

Lies  through  their  mouth  or  I  mistake  mankind. 

CAKE  MAKING. 

If  it  is  warm  weather,  place  the  eggs  in  cold  water  for 
a  few  minutes,  as  they  will  then  beat  up  better,  be  sure  they 
are  fresh.  The  cake  tins  should  be  prepared  before  the 
cake  if  baking  powder  is  used,  so  that  the  cake  may  be 
placed  in  the  oven  at  once  on  being  mixed.  Fresh  lard  is 
better  for  greasing  the  pans  than  butter.  Do  not  stir  cake 
batter,  but  beat  it  thoroughly  from  the  bottom  of  the  dish 
at  every  stroke,  beating  more  slowly  towards  the  last,  the 
motion  being  always  upward.  In  winter  you  may  use  the 
hand,  but  in  summer  a  wooden  spoon  is  better.  Always  mix 
a  cake  in  earthen  or  stone  ware. 

"Milk"  means  always  sweet  milk. 

DARK  CAKE. 

One  cup  dark  sugar,  two  tablespoons  butter,  two  eggs, 
one-third  cup  chocolate  dissolved  in  hot  water,  two-thirds 
cup  sweet  milk,  one  teaspoon  of  vanilla  flavoring,  two  cups 
sifted  flour,  with  one  teaspoon  baking  powder,  one  teaspoon 
soda  dissolved  in  hot  water;  beat  all. thoroughly. 

15 


FOR  PURITY,  STRENGTH  AND  FLAVOR 


DELICATE  CAKE. 

1  cup  sugar,  ^  cup  butter,  cream  well;  add  cup  of  sweet 
milk  slowly,  2  cups  flour,  2  heaping  teaspoons  of  baking 
powder  sifted  well  with  the  flour,  whites  of  four  eggs,  beat- 
en well ;  add  half  at  a  time,  last  to  batter.  Flavor  with  lem- 
on extract. 

KELLY  ISLAND  CAKE. 

One  cup  butter,  two  cups  sugar,  three  cups  flour,  four 
eggs,  one-half  cup  milk,  three  teaspoons  baking  powder. 
For  filling  stir  together  a  grated  lemon,  a  large  tart  apple, 
an  egg  and  a  cup  of  sugar ;  boil  four  minutes.  A  great  fav- 
orite of  gentlemen.  A  very  excellent  cake. 

FRUIT  CAKE. 

One  pound  butter,  one  ounce  mace,  one  pound  sugar, 
one  pound  flour,  two  pounds  currants,  one  pound  raisins, 
one  ounce  cinnamon,  one  ounce  cloves,  four  nutmegs,  eight 
eggs,  one-quarter  pound  citron,  one-half  ounce  extract  of 
rose,  one  cup  sour  milk,  one  teaspoon  soda. 

BLACK  CHOCOLATE  CAKE. 

One  and  one-half  cups  sugar,  scant  one-half  cup 
butter,  three  well-beaten  eggs,  saving  the  white  of  one  egg 
for  frosting.  Take  one  cup  of  sweet  milk,  putting  one-half 
on  stove  to  heat,  stirring  into  it  a  scant  one-half  cup  grated 
chocolate;  cool,  and  add  to  the  mixture.  Put  one  teaspoon 
soda  in  the  other  one-half  cup  of  milk  and  add — lastly  add 
one  and  three-quarter  cups  flour  with  a  little  baking  powder 
sifted  in ;  vanilla. 

SPICE  CAKE. 

One  and  one-half  cups  brown  sugar,  scant  three-quar- 
ter cup  butter,  three  eggs,  one  cup  sour  milk,  one  teaspoon 
soda,  a  little  baking  powder  sifted  in  flour,  pinch  of  salt, 
nutmeg,  cinnamon,  cloves,  two  and  one-half  cups  flour,  one 
cup  chopped  raisins. 

DELINEATOR  WHITE  CAKE. 

One-half  cup  butter,  one  and  one-half  cups  sugar,  scant 
one  cup  luke  warm  water  stirring  in  gradually,  two  and  one- 
half  cups  flour,  one  heaping  teaspoon  of  baking  powder, 
three  eggs  or  whites  of  four. 

16 


DR.  MARY  KRAFT 

OSTEOPATH 
Diseases  of  Women  and  Children;   Confinements 


Dr.  Chas.  C.  Williams 

DENTIST 

Home  Phone  65 


R.  C.  Hiatt  IT*     ,  .      A  11    (~*  B.F.Arnold 

Home  Phone  R  377     ni£uT.~.T\I  nOlQ    V_,O.      Res.  Phone  238 

REAL     ESTATE 

Loans,   Mines,  Oil   Lands,  Insurance 
San    Joaquin    Valley    Lands    a    Specialty 

Office  Phone  377 
Lock  Box  95  114  V2  East  Philadelphia  Street 


Home  Phone  49 

•      F.  A.  JACKSON 

Proprietor  Iowa  Livery  WHITTIER,  CAL. 

C.  H.  DANFORTH 

AUTOMOBILES,   MOTORCYCLES  AND  BICYCLES 

164  SO.  GREENLEAF  AVE. 

MISS  A.  M.  GORDON 

Millinery 
124  Philadelphia  Whittier.  Cal. 


R.  L.  McGee  Office  Phone  173 

L.  E.  McGee  Res.  Phone  2284 

McGEE  BROTHERS 

ELECTRIC    WIRING 
And  Supplies.     Motors  Installed.     Estimates  on  Contract  Work 

Guaranteed  Clear  Certificate  of  Inspection 
Tungsten  Lamps  and  Fixtures  Office  109  N.  GVeenleaf  Ave. 


PORTRAITS  VIEWS 

Ramsey's  Studio 

1091/2   South  Greenleaf  Ave. 
KODAK  FINISHING  ENLARGEMENTS 


Home  Phone  52 


DR.  E.  A.  DANIELS 


DENTIST 

Hockett    Building 


.    Volkmor 

SCIENTIFIC     HORSESHOER 
SHOEING  OF   ROAD   HORSES  A   SPECIALTY 

Electric    Horse     Clipping  General    Blacksmithing 

Electric  Disc  Sharpening  Iron   and   Wood   Work 

Home  Phone  116 
Full   Line  of  Farm  Implements  109  W.  College  Street 

BEST    GOODS  LOWEST    PRICES 

The  Enterprise  Grocery 

M.  H.  MILLiS,  Proprietor 


Phone  175 


L  R.  MORRIS  CO. 

Tom  Morris,  Manager 
NEW   AND   SECOND-HAND   GOODS   BOUGHT   AND   SOLD 

119  'South   Greenleaf   Avenue 

Berry's   Market 

For  Everything  in  the  Choicest  of  Meats  and  Poultry 
Green  Cut  Bone  for  Poultry 

FRESH    FIS,H    FRIDAYS 
Geo.  W.  Berry,  Prop.  Phone  132 

Sutphen 

The  Whittier  Tailor 

FINE    DRY    CLEANING    A    SPECIALTY 
Phone   82     *  113   W.    Philadelphia   St. 


BEN  HUE  EXTRACTS  YOU'LL  FAVOR 


SUNSHINE  SPONGE  CAKE. 

Whites  of  seven  eggs,  yolks  of  five  eggs,  one  heaping 
teacup  fine  granulated  sugar,  one  heaping  teacup  flour, 
measure  sugar  and  flour  after  sifting  five  or  six  times,  one- 
quarter  teaspoon  cream  tartar,  one  teaspoon  lemon  extract, 
add  pinch  salt  and  cream  tartar  to  the  whites  of  the  eggs. 
Beat  until  stiff,  add  sugar  and  beat  thoroughly ;  add  flavor- 
ing and  yolks  of  eggs,  carefully  stir  in  flour;  bake  thirty- 
five  or  forty  minutes  in  slow  oven.  When  removed  from 
oven  invert  pan  and  leave  until  cool. 

SOLID  CHOCOLATE  CAKE. 

Two  cups  of  brown  sugar,  one-half  cup  of  butter,  one- 
half  cup  of  sour  milk,  two  small  eggs,  beaten  all  together, 
not  separately;  grate  one-third  cake  of  Baker's  chocolate 
and  put  in  one-half  cup  of  hot  water  in  which  one  teaspoon 
of  soda  has  been  dissolved,  two  heaping  cups  of  flour,  with 
tablespoon  of  vanilla. 

FRUIT  CAKE. 

One  cup  butter,  one  cup  sugar  (brown),  one  cup  molass- 
es, one  cup  sour  milk,  one  and  one-half  teaspoons  soda 
(scant  measure),  three  cups  flour,  four  eggs,  two  pounds 
raisins,  one-quarter  pound  citron,  one  nutmeg,  spices. 

WHITE  CAKE. 

Two  cups  sugar,  one  cup  butter,  one  cup  sweet  milk, 
three  cups  flour,  the  whites  of  six  eggs,  three  teaspoons 
baking  powder. 

ANGEL  CAKE. 

Separate  and  cool  eleven  whites  of  eggs,  sift  one  tumb- 
ler of  flour  with  one  level  teaspoon  cream  tartar  three 
times;  sift  one  and  one-quarter  tumblers  sugar  three  times: 
Beat  whites  until  stiff,  carefully  stir  in  sugar,  then  fold  in 
the  flour,  very  little  at  a  time ;  flavor  and  bake  one  hour. 

NEW  YEAR'S  MARBLE  CAKE. 

Dark  Part:  Yolks  of  four  eggs,  one  cup  brown  sugar, 
one-half  cup  molasses,  one-half  cup  of  butter,  one-half  cup 
of  sour  milk,  one  teaspoon  cloves,  one  teaspoon  cinnamon, 
one  nutmeg,  one  teaspoon  soda,  one  and  one-half  cups  sifted 
flour. 

White  Part:  Whites  of  four  eggs,  one  cup  of  white 
sugar,  one-half  cup  of  butter,  one-half  cup  of  sweet  milk, 
two  teaspoonfuls  of  baking  powder,  one  teaspoon  of  vanilla, 

17 


USE  BEN-HUR  BAKING  POWDER 


two  and  one-half  cups  sifted  flour.      Put  in  the  pan  alter- 
nately, first  a  spoon  of  white,  then  a  spoon  of  dark,  etc. 

DEVIL'S  FOOD. 

One  and  one-half  cups  granulated  sugar,  three-quarter 
cup  of  butter,  three-quarter  cup  of  sour  milk,  one  teaspoon 
soda  mixed  with  a  tablespoon  of  boiling  water,  two  cups  of 
flour,  one  teaspoon  of  vanilla,  three  eggs,  two  squares  of 
chocolate. 

DEVIL'S  FOOD  CAKE. 

Two  squares  chocolate,  one  egg,  one-half  cup  milk; 
cook;  add  one  cup  sugar,  butter  size  of  egg,  one  teaspoon 
vanilla,  one-half  cup  milk  with  teaspoon  soda,  two  cups 
flour  sifted  with  one  teaspoon  cream  tartar.  Bake  in  loaf 
or  layer. 

WEST  SIDE  CAKE. 

One  teaspoonful  soda  in  coffee  cup,  add  eight  table- 
spoons hot  water,  four  tablespoons  melted  butter,  yolks  of 
two  eggs.  Fill  cup  with  molasses,  beat  well,  thicken  with 
flour;  bake  in  two  layers  with  frosting  between,  or  in  one 
plain  cake. 

SNOW  CAKE. 

One-fourth  cup  butter,  one  cup  sugar,  one-half  cup 
milk,  two  eggs  (whites),  one  and  two-thirds  cups  flour,  one- 
half  teaspoon  vanilla,  one  and  one-half  teaspoons  baking 
powder. 

DELICATE  CAKE. 

One-half  cup  butter,  one-half  cup  milk,  one  and  one- 
half  cups  sugar,  four  eggs,  (whites  only),  two  cups  flour, 
one  teaspoon  baking  powder,  vanilla  extract  for  flavoring. 
Make  one  sheet. 

FRUIT  CAKE. 

One-half  cup  butter,  one  cup  sugar,  two  eggs,  one-half 
cup  milk,  one  cup  flour,  one  heaping  teaspoon  baking  pow- 
der, one-half  pound  each  currants  and  raisins,  one-half  tea- 
spoonful  each  cloves,  nutmeg  and  cinnamon.  Bake  one  hour. 

JELLY  ROLL. 

Four  eggs,  three-quarters  cup  pastry  flour,  one-half  cup 
powdered  sugar ;  beat  sugar  and  yolks  of  eggs  to  froth ;  beat 
whites  to  stiff,  dry  froth  and  add  to  sugar  and  yolks.  Add 
flour  stirring  swiftly  and  gently.  Bake  in  shallow  pan 

18 


IT  MAKES  LIGHT,  WHOLESOME  CAKES 


twenty  minutes.  While  warm  cut  off  edges  and  spread  with 
jelly.    Roll  up  in  towel  till  time  to  serve. 

SPICE  CAKE. 

Three-fourths  cup  of  butter,  two  cups  of  sugar,  one  cup 
of  milk,  one  cup  of  raisins,  one  cup  of  nuts,  one  teaspoon 
cinnamon,  one  teaspoon  of  cloves,  two  teaspoons  of  cocoa, 
one-quarter  teaspoon  of  nutmeg,  four  eggs,  two  cups  of 
flour,  one  teaspoon  baking  powder,  a  little  salt,  vanilla. 

COFFEE  CAKES. 

Three  cups  of  bread  sponge,  one-half  cup  of  butter,  two 
tablespoonfuls  of  sugar,  two  eggs.  Roll  thin,  cut  out  as  for 
biscuit;  sprinkle  with  sugar,  cinnamon  and  bits  of  butter. 
Bake  slowly. 

FIVE  MINUTE  CAKE. 

Break  an  egg  in  a  teacup  and  fill  it  with  sweet  cream. 
Pour  this  over  one  teacup  of  sugar  and  beat  well.  Sift  to- 
gether one  cup  of  flour,  one-half  cup  of  corn  starch  and  two 
teaspoonfuls  of  baking  powder.  Add  this  to  the  mixture 
and  flavor  to  taste.  This  may  be  baked  in  loaf  or  in  layers 
with  any  filling  desired. 

PORK  CAKE. 

One  pound  fat  salt  pork  chopped  fine,  two  pounds 
raisins,  two  cups  sorghum,  two  cups  sugar,  one  teaspoon  cin- 
namon, one  teaspoon  cloves,  one  teaspoon  allspice,  one  nut- 
meg, two  cups  boiling  water,  one  and  one-half  teaspoons 
soda,  six  cups  flour.  Bake  two  hours  in  a  slow  oven. 

DARK  CAKE. 

First  Part:  One-half  cup  grated  chocolate,  one-half 
cup  sweet  milk,  one-half  cup  sugar;  cook,  but  not  boil,  and 
set  away  to  cool. 

Second  Part:  One  cup  sugar,  two  eggs,  one-half  cup 
butter,  two-thirds  cup  sweet  milk,  two  cups  flour,  level  tea- 
spoon soda,  flavor  to  taste.  Bake  in  layers. 

Filling  i'or  Dark  Cake:  One  cup  thick  sweet  cream, 
beat  in  powdered  sugar  until  thick;  flavor  with  lemon  ex- 
tract. 

MAHOGANY  MIXED  CAKE. 

Two-thirds  of  grated  chocolate,  one-half  cup  of  brown 
sugar,  one-half  cup  sweet  milk,  boil  and  cool ;  one  cup  of 
brown  sugar,  scant  one-half  cup  butter,  one-half  cup  sweet 

19 


WE  SUGGEST  BEN-HUR  SPICES 


milk,  two  eggs,  one  and  two-thirds  cups  flour,  one  pound 
nuts,  one-half  pound  raisins,  level  teaspoon  soda,  teaspoon 
vanilla.  Bake  one  hour. 

SPICE  CAKE. 

One-half  cup  butter,  two  cups  light  brown  sugar,  one- 
half  cup  of  sour  milk,  one  teaspoon  soda,  two  of  cream  tar- 
tar, four  eggs,  two  cups  flour,  one  tablespoon  of  cinnamon, 
one  teaspoon  of  cloves  and  nutmeg.  Bake  in  layers  and 
keep  the  whites  of  two  eggs  for  frosting  between  layers. 

DROP  CAKES. 

Two  cups  brown  sugar,  one  cup  shortening,  one  cup 
sour  milk,  one  teaspoon  soda,  three  eggs,  four  cups  flour, 
two  teaspoons  cinnamon,  one  of  cloves,  one  cup  raisins. 

SPONGE  CAKE. 

Four  eggs  well  beaten,  two  coffee  cups  sugar;  beat  eggs 
and  sugar  well  together;  two  cups  flour,  butter  the  size  of 
a  walnut,  two-thirds  of  a  cup  boiling  water,  three  teaspoons 
baking  powder,  flavor  to  taste.  Add  the  water  gradually 
the  last  thing.  Bake  in  well-greased  dripping  pan,  spread 
with  jelly  while  hot  and  roll.  This  will  make  two  large  rolls 
or  three  small  ones. 

OATMEAL  CAKES. 

One  cup  sugar,  one  cup  butter  or  fryings,  two  eggs,  one 
cup  of  sour  cream  or  milk,  one  teaspoon  soda,  two  cups  oat- 
meal and  two  cups  of  flour  mixed  well  together;  one  cup 
raisins  cut  fine,  flavor  with  vanilla.  Bake  in  gem  tins. 

BURNED  SUGAR  CAKE. 

One  and  one-half  cups  sugar,  one-half  cup  butter,  one 
cup  cold  water,  two  cups  flour,  yolks  of  two  well-beaten  eggs, 
one  teaspoon  vanilla,  three  teaspoons  of  the  burned  syrup, 
one-half  cup  flour,  the  whites  of  the  two  eggs,  add  two  tea- 
spoons of  baking  powder.  Bake  in  three  layers. 

Caramel:  One-half  cup  sugar,  burned;  removed  from 
fire  and  add  one-half  cup  cold  water ;  set  on  stove  and  boil 
again  to  a  thick  syrup.  This  furnishes  caramel  for  three 
cakes.  ' 

Filling:  One  cup  sugar  boiled,  add  three  teaspoons  of 
the  caramel,  white  of  one  egg. 

LAYER  CAKE. 

One    and    one-fourth    cups  sugar,  one-half  cup  butter, 

20 


THEY  WILL  MAKE  GOOD  CAKE  BETTER 


one-half  cup  sweet  inilk,  one  and  three-quarters  cups  flour, 
three  eggs,  beaten  separately,  two  teaspoons  baking  powder. 
Use  any  filling  you  like. 

DEVIL'S  FOOD  CAKE. 

One-half  cup  of  butter,  one  cup  of  sugar,  yolks  of  two 
eggs,  one-half  cup  of  grated  chocolate  melted  in  two  table- 
spoons of  boiling  water  and  beaten  more;  two-thirds  cup  of 
sweet  milk  with  one  level  teaspoon  of  soda  dissolved,  two 
cups  of  flour  with  one  teaspoon  baking  powder;  lastly, 
add  one  teaspoon  of  vanilla,  well  beaten  whites  of  two  eggs ; 
mix  chocolate  with  butter  and  milk  and  yolks  of  eggs.  Fine 
with  raisin  filling. 

WALNUT  CAKE. 

One-half  cup  of  milk,  one  cup  of  butter,  two  cups  of 
sugar,  three  cups  of  flour,  four  eggs  beaten  separately,  one 
tablespoon  baking  powder,  two  cups  of  walnuts  cut  small. 

CHOCOLATE  CAKE. 

Two  ounces  chocolate,  four  eggs,  one-half  cup  milk,  one- 
half  cup  butter,  one  and  one-half  cups  sugar,  one  heaping 
teaspoonful  of  baking  powder,  one  and  three-quarters  cups 
flour.  Beat  butter  to  a  cream,  add  the  sugar,  the  yolks  and 
part  of  the  flour,  beating  all  the  time.  Then  add  milk  and 
chocolate  dissolved  in  five  tablespoonfuls  of  boiling  water. 
Add  the  remainder  of  the  flour  and  the  baking  powder. 
Stir  the  stiffly  beaten  whites  carefully  into  the  mixture. 
Bake  in  a  moderate  oven  forty-five  minutes. 

Boiled  Frosting:  Mix  one-half  cup  of  water  and  one 
and  one-half  cups  of  granulated  sugar.  Boil  gently  without 
stirring  until  it  will  spin  a  thread.  Beat  the  whites  of  two 
eggs  to  a  very  stiff  froth.  Beat  in  one-quarter  of 
a  teaspoonful  cream  of  tartar.  Pour  boiling  syrup  gradual- 
ly into  this,  beating  until  stiff  enough  to  put  on  cake  with- 
out running.  Flavor  when  nearly  cool. 

SPANISH  CAKE. 

One  cup  brown  sugar,  one-half  cup  butter,  one-half  cup 
sweet  milk,  one  and  one-half  cups  flour,  one  teaspoon  each 
baking  powder  and  cinnamon,  one-half  teaspoon  cloves,  two 
eggs,  leaving  out  the  white  of  one  for  frosting.  Bake  in 
two  layers  and  frost. 

JOHNNY  CAKE. 

One  cup  sour  milk,  six   tablespoons  corn  meal,  three 

21 


USE  BEN-HUR  BAKING  POWDER 


tablespoons  flour,  three  tablespoons  sugar,  pinch  salt.  Bake 
in  hot  oven. 

POTATO  CAKE. 

One  cup  potatoes  (mashed),  one  cup  butter,  two  cups 
sugar,  one  square  chocolate,  one-half  cup  sweet  milk,  one- 
half  teaspoon  nutmeg,  cinnamon  and  vanilla,  one  and  one- 
half  cups  flour,  two  teaspoons  baking  powder,  one  cup  nuts, 
one-half  cup  raisins,  four  eggs ;  mash  potatoes  hot,  cream 
butter  and  sugar,  add  mashed  potatoes,  then  yolks  of  eggs, 
flour,  milk,  other  ingredients,  whites  of  eggs  last. 

NUT  CAKE. 

One  cup  sugar,  one-half  cup  butter,  one  cup  sweet 
milk,  one  and  one-half  cups  flour,  two  teaspoons  baking  pow- 
der, whites  three  eggs,  one-half  teaspoon  vanilla,  one  teacup 
walnut  meats  rolled. 

ALMOND  FROSTING. 

Blanch  half  a  pint  sweet  almonds  by  putting  them  in 
boiling  water,  stripping  off  the  skins,  and  spreading  upon 
a  dry  cloth  until  cold ;  pound  a  few  of  them  at  a  time  in  a 
mortar  till  well  pulverized;  mix  carefully  the  whites  of 
three  eggs  and  three-quarters  of  a  pint  of  powdered  sugar; 
add  the  almonds,  flavor  with  teaspoonful  vanilla  or  lemon, 
and  dry  in  a  cool  oven  or  the  open,  air  when  weather  is 
pleasant. 

GELATINE  FROSTING. 

Two  even  tablespoonfuls  of  gelatine  dissolved  in  three 
teaspoonfuls  of  cold  water,  after  which  add  three  table- 
spoonfuls  of  boiling  water.  Strain  and  stir  in  fine  sugar  un- 
til stiff.  Beat  a  long  time.  Very  nice. 

HICKORY  NUT  MEAT  FROSTING. 

To  one  egg  add  a  cup  of  sugar,  chop  the  meats  very  fine 
and  mix  with  frosting  after  long  beating,  and  spread  on 
cake  as  thickly  as  you  wish. 

ORNAMENTAL  FROSTING. 

Draw  a  small  syringe  full  of  the  icing  and  work  it  in 
any  design  you  fancy.  Wheels,  Grecian  borders,  flowers  or 
borders  of  beading  look  well. 

YELLOW  FROSTING. 

The  yolk  of  one  egg  and  nine  tablespoonfuls  of  pulver- 
ized sugar ;  flavor  with  vanilla.  Use  the  same  day  it  is  made. 

22 


IT  MAKES  LIGHT  ,WHOLESOME  CAKES 


GINGER  COOKIES. 

One  cup  of  sugar,  one  cup  of  butter  or  part  lard,  one 
egg,  one  tablespoon  of  vinegar,  one  tablespoon  of  gingert, 
one  teaspoon  of  soda  dissolved  in  boiling  water.  Mix  like 
cooky  dough,  rather  soft. 

DOUGHNUTS. 

Two  cups  sugar,  one  cup  sour  milk,  one  cup  of  sour 
cream,  three  eggs,  two  scant  teaspoons  soda,  flavor  to1,  suit 
the  taste,  one-half  teaspoon  of  salt,  flour 'enough  to  roll.  ' 

COOKIES. 

Two  cups  sugar,  one  cup  of  butter,  three  eggs,  one  cuji 
of  sour  cream,  two  scant  teaspoonfuls  soda,  flavor  to  suit  the 
taste;  add  flour  enough  to  roll. 

NUT  WAFERS. 

For  the  nut  wrafers  work  four  tablespoons  of  butter  un- 
til creamy,  using  a  wooden  spoon,  preferably  a  wooden  cake 
spoon  which  has  slits;  then  add  gradually,  while  stirring 
and  beating  constantly,  one  cup  granulated  sugar  and  two 
eggs  well  beaten.  Mix  and  sift  two  teaspoonfuls  of  baking 
powder,  one-quarter  teaspoon  of  salt  and  one  cupful  of 
pastry  flour  (once  sifted).  Add  to  first  mixture,  then  add 
four  tablespoonfuls  of  milk,  three-quarters  cupful  of  finely 
chopped  peanuts  and  one  teaspoonful  of  lemon  juice.  ,Drop 
from  a  teaspoon  on  an  unbuttered  tin  shoot  one  inch  apart; 
and  place  half  a  peanut  on  top  of  ^each.  Bake  fifteen  min- 
utes in  a  slow  oven.  This  recipe  should  make  three  dozen 
cookies. 

OATMEAL  COOKIES. 

One  cup  sugar,  one  cup  butter,  one  cup  raisins  (chop- 
ped), two  cups  white  flour,  two  cups  oatmeal,  eight  table- 
spoons milk  (sweet),  one  teaspoon  cinnamon,  one  teaspoon 
soda. 

GINGER  COOKIES. 

Three  cups  molasses,  two-thirds  cup  lard,  two  cups  wa- 
ter, one  large  tablespoon  ginger,  two  heaping  teaspoons 
soda.  Knead  soft  a  long  while. 

COOKIES. 

One  cup  sugar,  two-thirds  cup  butter,  one  egg,  one-half 
cup  sour  milk,  one  teaspoon  soda,  nutmeg  to  flavor,  flour. 

23 


YOU  MAY  THINK  OTHERS  NICE 


GINGER  SNAPS. 

One  cup  lard,  one  cup  sugar,  one  cup  molasses,  one 
tablespoon  ginger,  heaping  teaspoon  soda,  knead  stiff  with 
flour,  with  a  spoon,  keep  it  warm  while  kneading,  roll  in 
balls  with  hand,  keep  apart  in  pan  to  give  them  room  to 
spread. 

BOCKS. 

One  and  one-fourth  cups  sugar,  one-half  cup  butter, 
one-half  cup  sweet  milk,  two  eggs,  one-half  teaspoon  salt, 
three-quarters  teaspoon  soda,  one-half  teaspoon  cinnamon, 
one-quarter  teaspoon  cloves,  one  cup  chopped  raisins,  two 
cups  flour,  two  cups  oatmeal.  Drop  on  buttered  tins  and 
bake  in  a  quick  oven. 

NUT  COOKIES. 

Sugar,  two  cups,  butter,  two-thirds  cup;  eggs,  three; 
sour  cream,  one  cup ;  soda,  one  teaspoon ;  chopped  nuts,  one 
cup. 

GINGER  SNAPS. 

Two  cups  sugar,  one  cup  molasses,  three  eggs,  four 
tablespoons  of  vinegar,  one  teaspoon  of  cinnamon,  one  table- 
spoon ginger,  one  tablespoon  soda,  flour  enough  to  roll. 

JUMBLES. 

Four  eggs,  one  cup  butter,  two  cups  sugar,  one  cup 
sour  cream,  two  teaspoons  of  soda,  small  nutmeg,  flour 
enough  to  roll. 

CHILDREN'S  COOKIES. 

One-half  cup  brown  sugar,  one-half  cup  molasses,  one- 
half  cup  butter  or  lard,  one-half  cup  hot  water,  two  cups 
flour,  one-half  tablespoon  soda,  one-half  tablespoon  ginger. 
Stir  and  drop  on  buttered  tins. 

OATMEAL  COOKIES. 

Six  cups  oatmeal,  one  cup  butter,  two  cups  of  sugar, 
one  cup  boiling  water,  one  teaspoon  soda,  flour  enough  to 
roll.  Rub  butter  in  the  oatmeal,  then  add  sugar  and  water 
and  flour. 

OATMEAL  COOKIES. 

One  cup  white  sugar,  one  cup  shortening  (butter  and 
lard  mixed),  two  eggs,  and  a  pinch  of  salt,  one  teaspoon 
soda,  six  tablespoons  sour  milk,  two  cups  flour,  two  cups 
oatmeal,  one  cup  chopped  nuts  or  raisins.  Drop  a  tea- 
epoonful  in  a  place  in  a  'greased  pan  and  bake  in  hot  oven. 

24 


BUT  THERE'S    NOTHING    LIKE    BEN-HUR 

SPICE. 


FRUIT  COOKIES. 

One  and  one-half  cups  sugar,  one  cup  butter  worked  to 
a  cream,  add  three  eggs  well  beaten,  one-half  cup  molasces, 
one  teaspoon  soda  dissolved  in  a  little  cold  water,  cup  of 
raisins,  cup  of  currants',  one  teaspoon  each  of  cinnamon, 
cloves  and  ginger,  flour  enough  to  roll. 

COOKIES. 

Two  eggs,  one  cup  of  sugar,  one  cup  of  sour  cream, 
one-half  cup  of  butter,  one-half  teaspoon  soda,  one-half  tea- 
spoon salt,  two  heaping  cups  flour,  one  teaspoon  baking 
powder  sifted  with  the  flour,  one  teaspoon  of  vanilla.  Add 
just  enough  more  flour  to  roll  out  easily.  Sour  milk  can  be 
used  instead  of  sour  cream  with  more  bu'ter. 

ROCKS. 

One  and  one-half  cups  light  brown  sugar,  one  cup  but- 
ter, three  eggs,  two  and  one-half  cups  flour,  one  teaspoon 
soda,  one  teaspoon  cinnamon,  three-quarters  pound  of  rais- 
ins, one  and  one-half  pound  English  walnuts  or  hickory 
nuts.  Drop  spoonful  in  place  on  buttered  tins. 

MOLASSES  COOKIES. 

Two  cups  of  molasses,  one  cup  of  brown  sugar,  one  cup 
of  butter,  one  cup  of  buttermilk,  yolks  of  two  eggs,  one 
tablespoon  of  ginger,  three  teaspoons  of  soda,  one  teaspoon 
of  cloves,  one  teaspoon  of  cinnamon,  one  teaspoon  of  vanilla. 
Bake  in  quick  oven.  Whites  of  two  eggs  for  cooked  frost- 
ing. 

GINGER  SNAPS. 

One  cup  sugar,  one  cup  of  molasses,  one  heaping  cup  of 
butter,  and  lard,  mixed,  two  eggs,  two  teaspoon  ginger,  a 
little  ground  cinnamon,  one  heaping  teaspoon  soda  dissolved 
in  a  little  hot  water,  flour  to  roll  thin. 

GINGER  COOKIES. 

One  cup  sugar,  one  cup  molasses,  one  cup  butter  and 
lard,  mixed,  two  eggs,  one  cup  sour. milk,  two  teaspoons 
soda,  one  teaspoon  cinnamon,  one  of  cloves,  two  teaspoons 
ginger,  one  teaspoon  vanilla.  Flour  enuogh  to  keep  from 
sticking.  Cut  in  squares,  bake  in  quick  oven;  frost  when 
cold.  Keep  in  stone  jar;  will  keep  a  long  time. 

GRAHAM  FRUIT  COOKIES. 

One  tablespoon  butter,    one  and    one-half  cups  brown 


GOOD  SPICES  MAKE  GOOD  COOKIES 


sugar,  one  cup  thick  with  graham  flour  to  roll  out.  Bake 
in  an  oven  as  hot  as  for  white  flour  cookies,  as  it  takes 
longer  to  bake  them. 

FRIED    CAKES. 

Mix  thoroughly  one  cup  of  sugar  and  butter  the  size  of 
a  walnut,  add  two  eggs.  Dissolve  one  level  teaspoon  soda 
in  a  little  warm  water  and  add  to  One  cup  buttermilk.  Now 
add  the  buttermilk  and  one  quart  of  flour,  also  one-half  tea- 
spoon of  salt.  This  will  seem  a  soft  dough,  but  be  careful 
about  adding  any  more  flour.  Sprinkle  with  sugar. 

DROP  DOUGHNUTS. 

One  cup  sweet  milk,  two  cups  sugar,  two  teaspoons 
melted  butter,  four  eggs,  one  teaspoon  baking  po\vder,  two 
cups  currants.  Make  stiff  batter  and  drop  teaspoonful  in 
boiling  lard.  Splendid. 

DOUGHNUTS. 

One  and  one-half  cups  sugar  (light  brown),  one  and 
one-half  cups  buttermilk,  three  eggs,  eight  tablespoons 
melted  butter,  enough  flour  to  make  them  sufficiently  stiff 
to  roll  out.  Flavor.  Fry  in  smoking  hot  lard. 

DOUGHNUTS. 

One  cup  of  sugar,  three  eggs,  one  teaspoon  of  melted 
butter,  two-thirds  cup  of  sour  cream,  two  even  teaspoons 
of  cream  tartar,  one  even  teaspoon  of  soda,  flour  enough  to 
roll.  Salt  and  nutmeg  to  taste. 

NEW  ENGLAND  FRIED  CAKES. 

One  cup  light  brown  sugar,  one  rounding  tablespoon 
butter,  one  cup  sweet  milk,  two  eggs,  one-quarter  tablespoon 
salt,  one-quarter  teaspoon  nutmeg,  4  cups  flour,  four  round- 
ing teaspoons  baking  powder.  Sift  baking  powder  with 
flour,  cream  butter  and  sugar,  add  eggs  and  beat  thorough- 
ly; then  add  the  milk  and  flour.  More  flour  should  be  add- 
ed on  the  kneading  board  until  the  dough  can  be  rolled  out 
one-fourth  of  an  inch  thick  and  retain  its  shape  when:  cut. 

WHITE  COOKIES. 

One  and  one-half  cups  sugar,  one  cup  butter,  two  eggs, 
one-half  cup  sweet  milk,  one  and  one-half  teaspoonfuls  bak- 
ing powder,  one  teaspoon  vanilla.  Add  flour  to  make  as  soft 
a  dough  as  can  be  rolled.  Roll  thin  and  bake  in  a  quick  oven. 

GRAHAM  COOKIES. 

Two-thirds  cup  sugar,  one  cup  molasses,  one-half  cup 

26 


BEN  HUE  SPICES  ARE  EXTRA  GOOD 


butter,  one-half  cup  sour  milk,  one  teaspoon  ginger,  one  tea- 
spoon soda.    Mix  with  graham  flour. 

NUT  CRULLERS. 

Beat  four  eggs  until  light,  then  beat  in  one  cupful  of 
sugar.  To  this  add  the  grated  rind  of  one  lemon  and  one- 
half  a  nutmeg  grated,  one-half  teaspoonful  of  salt  and  a  gill 
of  sweet  milk ;  stir  in  one-half  pound  of  dried  cocoanut  and 
one  quart  flour,  in  which  two  teaspoonfuls  of  baking  pow- 
der are  sifted.  Roll  to  the  thickness  of  half  an  inch,  cut 
out  with  a  round  cutter  half  an  inch  in  diameter.  Boil  in 
hot  lard  to  a  delicate  brown  and  roll  in  powdered  sugar. 
These  little  balls  taste  like  confectionery. 
COCOANUT  COOKIES. 

One  and  one-half  cups  sugar,  one  scant  cup  butter 
(creamed  together),  two  eggs  beaten,  one-half  cup  sweet 
milk,  one  cup  cocoanut,  teaspoon  vanilla,  two  teaspoons  bak- 
ing powder  sifted  in  enough  flour  to  make  a  soft  dough. 
Bake  in  a  quick  oven. 

SUGAR  COOKIES. 

One-half  cup  of  melted  butter,  one  cup  of  soft  light 
brown  sugar,  two  eggs,  one-half  teaspoon  of  soda  dissolved 
in  two  tablespoons  of  water,  two  teaspoons  of  baking  powder. 
Flavor  to  taste  and  flour  enough  to  mix  a  dough  as  soft  as 
can  be  handled.  Set  dough  on  ice  to  harden  before  rolling 
out. 

OATMEAL  COOKIES. 

One  cup  white  sugar,  one  cup  shortening,  two  eggs, 
pinch  of  salt,  five  tablespoons  sour  milk,  one-half  teaspoon 
soda,  two  cups  oatmeal,  two  and  one-half  cups  flour,  one 
cup  seeded  raisins. 

MARSHMALLOW  CREAM. 

One  pint  of  cream,  one-half  cup  sugar,  one-quarter  pound 
or  marshmallows,  English  walnuts,  two  tablespoons  of  gela- 
tine. Dissolve  gelatine  in  one-half  cup  of  hot  water  and 
pour  over  the  marshmallows,  which  will  also  dissolve.  Whip 
the  cream  and  add  it  to  the  sugar,  nuts  and  other  mixture. 
Set  aside  to  cool. 

BREAD  AND  ROLLS 

To  mould  mankind  at  will  and  shape  their  acts, 
First  dine  them  well  and  they  will   become  as  wax. 

INGREDIENTS  FOR  ONE  LOAF  OF  BREAD. 

One  cup  lukewarm  milk  or  water,  one-eighth  cake  com- 

27 


A  SUGGESTION  FOR  BREAKFAST 


pressed  yeast  dissolved  in  one-quarter  cup  of  lukewarm  wa- 
ter, one-half  teaspoonful  sugar,  same  of  salt,  one  teaspoon- 
ful  of  lard,  and  three  to  three  and  one-half  cups  of  flour; 
the  less  flour  used,  the  better.  Beat  the  sponge  well;  let 
stand  until  light,  then  mix  in  a  loaf.  Use  only  enough  of 
the  flour  to  make  a  batter  (for  the  sponge)  thick  as  for  grid- 
dle cakes. 

The  two  important  ingredients  in  wheat  flour  are  starch 
and  gluten.  Starch  produces  heat,  gluten  muscle.  The 
popular  process  flour  we  now  hear  so  much  of,  is  more  nu- 
tritious than  that  formely  used  because  of  the  large  amount 
of  gluten  it  contains.  Yeast  serves  to  change  part  of  the 
starch  in  the  flour  to  sugar,  but  there  is  no  such  change 
when  soda  is  used  for  raising  bread  or  biscuits. 

BUTTER  ROLLS. 

In  measuring  sugar  and  salt  after  a  recipe,  the  spoon 
should  be  level  full  for  the  latter  and  rounding  full  for  the 
former. 

One  quart  flour,  one-half  pint  of  warm  milk,  one  table- 
spoonful  of  lard,  one  of  sugar,  one  and  a  half  cakes  quick 
yeast  dissolved  in  half  a  cup  of  warm  milk.  Add  flour  to 
make  a  thick  batter,  and  beat  until  light;  (can't  beat  too 
much)  ;  then  mix  the  lard,  sugar  and  the  half  pint  of  warm 
milk  and  flour  with  the  yeast,  and  beat  it  and  beat  it,  and 
beat  it  and  set  it  to  rise :  when  light,  add  salt ;  mix  stilz 
enough  for  biscuit,  and  let  rise  again;  when  light,  roll  and 
cut  out  small,  put  a  small  piece  of  butter  on  the  top  of  each 
biscuit,  double  over  or  pinch  together,  let  them  rise  again, 
and  bake  in  a  quick  oven.  Do  not  place  them  very  near 
each  other  in  the  baking  pans.  Bake  fifteen  minutes.  In 
kneading  do  it  with  the  fingers,  not  the  whole  hand. 

BROWN  BREAD. 

Two  cups  buttermilk,  one  cup  sweet  milk,  one-half  cup 
brown  sugar,  one  cup  corn  meal,  one  cup  white  flour,  three 
cups  graham  flour,  one-half  cup  molasses,  one  teaspoon  salt, 
one  cup  raisins  floured,  two  teaspoons  soda  dissolved  in  hot 
water.  Beat  hard,  cover  and  bake  one  and  one-half  hours. 

GINGER  BREAD. 

Two-thirds  cup  white  sugar,  one-half  cup  maple  syrup, 
one-half  cup  butter,  one-half  cup  sweet  milk,  two  cups  flour, 
one  teaspoon  cinnamon,  one  teaspoon  ginger,  one  teaspoon 
soda,  two  eggs.  Bake  in  moderate  oven. 

28 


BEN  HUR  COFFEE  AND  FRIED  CAKES 


WHITE  GEMS. 

Two  eggs,  two  tablespoons  melted  butter,  two  table- 
spoons sugar,  one  cup  sweet  milk,  two  scant  cups  flour,  one 
and  one-half  tablespoons  baking  powder,  a  little  salt.  Bake 
in  gem  tins. 

STEAMED  BROWN  BREAD. 

Two  cups  graham  flour,  one  cup  white  flour,  one  cup 
molasses,  one-half  cup  sour  milk,  one  cup  water,  one  egg, 
pinch  of  salt,  one  teaspoon  soda,  one  cup  dried  currants. 
Steam  two  and  one-half  hours. 

FRITTERS. 

Two  eggs  beaten  well,  two  cups  of  flour,  one  cup  of  milk, 
two  teaspoons  of  baking  powder,  a  pinch  of  salt.  Drop  in 
hot  lard  and  cook  until  brown. 

MUFFINS. 

Two  cups  flour  and  two  teaspoons  baking  powder,  one- 
quarter  cup  lard,  one-quarter  cup  sugar,  one  cup  milk,  yolks 
of  two  eggs.  Lastly  add  whites  of  two  eggs  beaten  stiff. 

FRENCH  ROLLS. 

One  pint  sweet  milk,  scalded.  Put  into  it  while  hot  one- 
half  cup  of  sugar  and  one  tablespoon  of  butter.  When  the 
milk  is  cool  add  a  little  salt  and  one-half  cup  of  yeast  or  one 
compressed  yeast  cake.  Stir  in  flour  to  make  a  stiff  sponge 
and  when  light  mix  as  for  bread.  Let  it  rise  until  light, 
punch  it  down  with  the  hand  and  let  rise  again.  Repeat 
two  or  three  times,  then  turn  the  dough  on  the  moulding 
board  and  pound  with  the  rolling  pin  until  thin  enough  to 
cut.  Cut  out  with  a  tumbler,  brush  the  surface  of  each  one 
with  melted  butter  and  fold  over.  Let  the  rolls  rise  on  the 
tins,  bake,  and  while  warm  brush  over  the  surface  with 
melted  butter.  Don't  mix  too  stiff. 

"DUTCHMEN." 

One  pint  bread  sponge,  one-half  cup  sugar,  two  beaten 
eggs,  heaping  tablespoon  lard.  Mix  soft,  let  rise,  make  into 
tiny  biscuits,  let  rise  again,  bake  in  rather  quick  oven, 
serve  hot. 

ROLLS. 

One  pint  sweet  milk,  one-half  cup  sugar,  one  half  cup 
butter  (or  lard  and  butter  mixed) ;  stir  together  and  let 
come  to  a  boil ;  when  cool  put  in  one  soaked  yeast  cake  and 

29 


FOR  EARLY  RISING 


stir  well.  Pour  this  into  one  quart  of  flour  and  let  remain 
over  night.  In  the  morning  mix  as  bread  and  when  light 
poke  down  just  once;  let  it  rise  a  second  time,  then  roll 
out  quite  thin;  cut  out  with  cooky  cutter,  spread  with  but- 
ter, double  over  half  and  let  rise,  then  bake. 

NUT  BREAD. 

Sift  together  four  cups  flour,  four  teaspoons  baking 
powder,  one  teaspoon  of  salt,  one  cup  of  sugar,  and  add  one 
cup  of  chopped  hickory  nut  meats,  not  very  fine.  Stir,  then 
add  one  cup  of  milk  and  one  well  beaten  egg.  Pour  into 
two  buttered  bread  pans  and  let  stand  twenty  minutes. 
Bake  one-half  hour. 

ANNA'S  WAFFLES— (EXCELLENT). 

Three  cups  of  flour,  one  and  one-half  cups  of  sweet  milk, 
three  eggs,  one  tablespoon  melted  butter,  one  and  one-half 
tablespoons  baking  powder,  salt;  beat  eggs  separately. 

WAFFLES. 

One  pint  sour  milk,  two  teaspoons  soda,  three  eggs  beat- 
en separately,  three  teaspoons  melted  butter,  salt,  and  flour 
to  make  stiff  batter.  Very  nice. 

SALT  RISING  BREAD. 

One  pint  boiling  water  poured  upon  two  tablespoons 
new  milk  and  a  saltspoon  of  salt ;  one  of  pepper  and  ginger. 
Let  stand  until  just  lukewarm ;  then  stir  in  flour  enough  to 
make  thick  batter ;  put  the  dish  in  a  kettle  of  warm  water 
and  stand  until  light,  keeping  it  warm,  then  add  three  pints 
warm  milk  or  water  and  flour  enough  to  make  thick  batter, 
adding  a  teaspoon  salt.  Let  rise  again,  mix  into  loaves  and 
bake  when  light. 

SODA  BISCUIT. 

To  a  quart  of  flour  add  a  saltspoon  of  salt,  three  very 
heaping  teaspoons  of  baking  powder,  a  piece  of  lard  the  size 
of  an  egg;  sift  the  baking  powder  and  salt  into  the  flour, 
then  rub  the  lard  thoroughly  through  the  flour;  mix  to  a 
soft  dough  with  sweet  milk,  with  as  little  kneading  as  possi- 
ble, roll  and  cut  with  a  cooky  cutter,  and  bake  in  quick 
oven. 

BUNS. 

Three  cups  sweet  milk,  one  cup  yeast,  two  cups  sugar, 
one  cup  butter,  one  cup  currants.  At  night  mix  two  and 
one-half  cups  of  milk,  one  cup  sugar  and  the  yeast  with  flour 

30 


USE  BEN  HUE  BAKING  POWDER 


enough  to  form  a  thick  batter.  In  the  morning  beat  the  re- 
maining sugar  and  butter  together  and  add  to  the  batter. 
Add  the  remainder  of  the  milk  and  mix  moderately  stiff 
with  flour,  adding  the  cup  of  currants.  If  it  should  seem 
best,  add  a  pinch  of  soda  to  the  milk  before  mixing  stiff. 
When  risen  light,  roll  out  to  the  thickness  of  half  an  inch 
and  cut  with  a  biscuit  cutter.  Let  rise  and  bake. 

BROWN  BREAD. 

Three  teacups  sour  milk,  one  teacup  molasses,  one  tea- 
cup corn  meal,  three  teacups  graham,  one  teaspoon  soda,  one 
scant  tablespoon  salt.  Mix  and  pour  into  three  well  buttered 
molds  and  set  in  steamer  over  boiling  water,  cover  closely 
and  steam  four  hours,  then  remove  to  a  moderate  oven  for 
fifteen  or  twenty  minutes  to  dry  top. 

WALNUT  BREAD. 

Stir  one  cup  chopped  walnut  meats  into  the  sponge 
for  two  small  loaves  of  bread.  Mix  hard  and  treat  as  you 
would  ordinary  bread  dough.  Bake  in  pound  baking  pow- 
der cans.  When  cold  cut  in  thin  slices,  butter,  and  press 
two  slices  together. 

STEAMED  BROWN  BREAD. 

Three  cups  of  graham  flour,  stir  in  the  flour  one  heap- 
ing teaspoon  of  soda,  a  little  salt,  two-thirds  cup  of  molass- 
es, one  cup  sour  milk,  two-thirds  cup  of  seeded  raisins. 
Steam  three  hours,  put  in  oven,  bake  fifteen  minutes.  Serve 
hot. 

CURRANT  ROLLS. 

Dissolve  one  yeast  cake  in  a  pint  of  scalded  and  cooled 
milk ;  add  flour  for  a  "sponge".  When  light  add  three  eggs, 
one-half  cupful  each  of  sugar  and  melted  butter,  a  teaspoon 
of  salt,  and  flour  to  knead.  When  light,  roll  into  a  thin 
sheet,  brush  with  butter,  dust  with  cinnamon  and  sugar,  and 
sprinkle  with  currants.  Roll,  cut  into  rounds.  Bake  about 
half  an  hour. 

CORN  CAKES. 

One  cup  flour,  one  cup  corn  meal,  three  teaspoons  bak- 
ing powder,  one-half  cup  butter,one-half  cup  sugar,  salt  to 
taste.  Add  last  one  egg  beaten  light  and  added  to  one  cup 
sweet  milk. 

POTATO  ROLLS. 

Two  cups  mashed  potatoes,  one  cup  of  home-made  yeast, 

31 


SUCH  AROMA  AND  DELICIOUS  FLAVOR 


three  eggs,  one  cup  of  sugar.  When  raised  light  add  one 
cup  of  lard  or  butter,  and  flour  to  make  a  soft  dough,  and 
when  quite  light  ,  mould  into  small  rolls -and  let  rise  again 
before  baking.  If  wanted  for  six  o'clock  p.  m.,  set  about 
nine  a.  in. 

CORN  MUFFINS. 

One  pint  meal,  one  tablespoon  lard,  one  heaping  tea- 
spoon baking  powder,  one-half  pint  of  milk,  two  eggs,  one- 
half  teaspoon  of  salt.  Beat  the  eggs  separately  until  very 
light.  Then  add  to  the  yolks  the  meal,  baking  powder  and 
salt  sifted  together,  then  the  lard  melted,  then  the  milk,  and 
when  just  ready  to  pour  into  the  hot  buttered  pans  add  the 
whites  of  eggs  beaten  to  a  stiff  froth. 

DABS. 

Two  cups  whole  wheat  flour,  three  tablespoons  of  but- 
ter or  lard,  one  tablespoon  of  baking  powder,  two  table- 
spoons sugar,  one  teaspoon  salt,  milk  enough  to  make  a  stiff 
batter  that  will  drop  from  a  spoon,  about  one  cup.  Drop 
in  dabs  on  a  well  greased  dripping  pan  and  bake. 

BREAKFAST  BUNS. 

One  pint  warm  water,  one-half  cup  lard,  one  cup  light 
bread  sponge,  one  teaspoonful  salt.  Mix  stiff  at  noon  and 
let  dough  rise  till  night.  Make  into  biscuits,  making  them 
flat  like  a  baker's  buns,  place  at  least  two  inches  apart  in 
bake  pans,  let  rise  till  morning  and  bake  ten  or  fifteen  min- 
utes. In  warm  weather  mix  about  middle  of  the  afternoon. 

STEAMED  GRAHAM  BREAD. 

One  cup  of  sweet  milk,  one  cup  of  sour  milk,  one-half 
cup  of  molasses,  one-half  cup  of  sugar,  one  cup  seeded  rais- 
ins, one  teaspoon  soda,  salt  and  graham  flour  to  make  a 
stiff  batter.  Steam  three  hours. 

BROWN  BREAD. 

Two  cups  of  sour  milk,  two-thirds  cup  of  molasses,  one 
and  one-half  level  teaspoons  of  soda  dissolved  in  hot  water, 
one  teaspoon  salt,  one  large  coffee  cup  each  of  flour,  corn 
meal  and  graham  flour.  Beat  well,  making  a  stiff  batter. 
Steam  three  hours,  then  bake  fifteen  minutes.  If  desired, 
add  one-half  cup  of  seeded  raisins. 


PIES 

CHICKEN  PIE  CRUST. 

Two  teaspoons  baking  powder  in  two  cups    flour,    two 

32 


Teas  and  Coffees  Our  Specialty  Home  Phone  281 

Whittier  Grocery  Co. 

J.  N.  WOODARD,  Prop. 

119  East  Philadelphia  Street  Whittier,  Cal. 

The  Toggery 

THE    SPECIALTY   STORE    FOR 

MEN'S,  BOYS'  AND  CHILDREN'S  CLOTHING,  HATS  AND 

FURNISHINGS 

N.  Rosenbaum 

Post  Office  Block 
WHITTIER,  CAL. 

Pure  Ice  Puritas  Water 

Recommended  to  Those  Who  Eat  and  Drink 

Whittier  Ice  Co. 

Phone  119.     Office  121  S.  Greenleaf 
CHAS.   H.  BAIRD,  Manager 


COOK  WITH  GAS 

Southern  California  Edison  Co. 


121  E.  Philadelphia  St. 
Phone  14 


W.  H.  Kimball 


109   East   Philadelphia  Street 


THE  BEST  RECIPE  FOR  A  GOOD  TEMPER  IS  TO  GO  TO 

E.  H.  White 

FOR  YOUR  FURNITURE  AND  CARPETS 

125  S.  Greenleaf  A\e. 

Residence  Phone:    Home  130 

Dr.  O.  J.  Osborn 

VETERINARIAN 

Office  and  Hospital :   148  South  Comstock  Avenue 
Both  Phones  160 

Whittier,  Cal. 

H.  Auf  der  Heide  All  Work  Guaranteed 

Storage,  Supplies  • 
Home  Phone  26 

College  Garage 

Cor.  College  and  Greenleaf 

REPAIRING  GASOLINE  AND  ELECTRIC  CARS 
GENERAL  MACHINE  WORK 

Agent  for  Demot  Auto 


IT'S  BEN-HUR  COFFEE 


tablespoons  lard  or  butter,  salt,  one  egg,  one  cup  milk.  Mix 
soft  so  as  to  spread  on  the -pie  with  a  spoon. 

LEMON  PIE. 

Grate  the  yellow  rind  of  a  lemon,  add  the  juice,  one  cup 
sugar,  one  saltspoon  of  salt,  two  level  tablespoons  of  flour; 
beat  well  and  add  one  cup  of  milk,  pour  in  pie  tin  lined  with 
crust  and  bake.  "When  done  beat  the  whites  of  the  eggs  to 
a  sliflf  froth  and  one-half  cup  sugar  spread  on  the  top.  Re- 
turn to  the  oven  and  brown  lightly. 

MINCE  MEAT. 

Three  bowls  of  beef  boiled  and  chopped,  five  bowls  of 
apples,  one  bowl  of  molasses,  one  of  vinegar,  two  quarts  of 
cider,  one  of  suet  or  butter,  two  of  raisins,  five  of  sugar,  two 
tablespoons  each  of  cinnamon,  nutmeg  and  cloves,  one  table- 
spoon each  of  salt  and  black  pepper,  three  lemons ;  grate  in 
the  outside  and  squeeze  in  the  juice.  Add  all  but  the  meat 
and  spices,  boil  until  the  raisins  are  tender,  and  pour  on  to 
the  meat  and  spices.  This  makes  a  large  quantity,  but  it  is 
vory  nice  and  keeps  well. 

APPLE  OR  PEACH  MERINGUE  PIE. 

Pare,  slice  and  stew  the  fruit,  sweeten  and  mash ;  grate 
nutmeg  on  it,  spread  crust  on  plate  and  bake  till  done ;  then 
spread  on  the  plate  and  cover  with  thick  meringue  made 
by  whipping  to  a  froth  the  whites  of  three  eggs  for  each  pie, 
sweetening  with  three  tablespoons  of  sugar.  Beat  until  it 
will  stand  alone,  and  cover  the  pie  three-quarters  of  an  inch 
thick;  set  back  in  the  oven  till  well  "set"  and  eat  cold.  A 
little  corn  starch  can  be  added  if  the  egg  is  too  thin. 

PUMPKIN  PIE. 

One  pint  well  stewed  and  drained  pumpkin,  one  quart 
rich  milk,  scalded,  one  cup  sugar  or  a  little  less,  and  two 
tablespoons  of  molasses,  one  tablespoon  ginger,  same  of  cin- 
namon, half  saltspoon  of  salt,  two  eggs.  Bake  in  quick 
oven  in  a  pie  plate  lined  with  nice  crust ;  fill  and  bake  at 
once. 

PUMPKIN     PIE. 

To  one  quart  of  stewed  pumpkin  use  three  pints  of  milk 
or  cream,  three  eggs,  one  nutmeg,  tablespoon  of  butter,  and 
half  a  cup  (small)  of  powdered  cracker  to  four  pies.  Sweet- 
en to  taste. 

33 


SIMPLY  DE-LICIOUS 


MOCK  CHERRY  PIE. 

One  and  one-half  cups  of  cranberries,  one  cup  raisins, 
one  cup  sugar,  one  tablespoon  flour,  one  teaspoon  vanilla, 
one-half  cup  water,  one  teaspoon  butter  (melted),  chop  cran- 
berries and  raisins,  then  add  flour,  sugar,  etc.,  and  don't 
bake  it  too  fast. 

ORANGE  PUFF  PIE. 

Cream  together  three-quarters  of  a  cupful  of  sugar  and 
three  tablespoonfuls  of  butter  and  beat  in  the  juice  of  an 
orange  and  half  the  rind  grated ;  add  the  yolks  of  three  eggs 
and  the  whites  of  one,  beaten ;  line  a  deep  pie  plate  with  rich 
flaky  crust,  and  fill  with  the  mixture ;  bake,  and  when  done 
cover  with  an  icing  made  by  beating  the  whites  of  two  eggs 
to  a  stiff  froth  and  adding  three  tablespoonfuls  of  powder- 
ed sugar.  Set  in  the  oven  and  brown  slightly.  Serve  cold. 

CHOCOLATE  PIE 

Two  cups  milk,  scant  cup  sugar,  two  tablespoonfuls  of 
flour,  pinch  salt,  level  tablespoonful  of  pulverized  chocolate, 
yolks  of  two  eggs,  whites  for  frosting.  Put  chocolate  and 
sugar  in  cold  milk  before  putting  over  the  fire.  Keep  out 
a  little  of  the  cold  milk  to  rub  the  flour  smooth,  also  a  little 
sugar  for  frosting. 

LEMON  CUSTARD  PIE. 

One  cup  of  sugar,  three  eggs,  one  cup  of  milk,  one  table- 
spoonful  of  flour,  two  tablespoonfuls  of  powdered  sugar, 
juice  and  rind  of  one  lemon.  This  makes  enough  for  one  pie. 

SOUR  CREAM  PIE. 

Four  eggs ;  save  whites  of  three  eggs  for  top.  Piece  of 
butter  size  of  small  walnut,  one  cup  sugar,  one  cup  chopped 
raisins,  one  cup  sour  cream.  Beat  eggs  well,  add  cream  and 
beat  again,  then  add  sugar,  butter  and  raisins ;  beat  this  un- 
til raisins  are  thoroughly  separated. 

Beat  whites  of  three  eggs  and  spread  on  top. 

LEMON  PIE. 

One  cup  of  sugar,  two  tablespoonfuls  of  flour,  one  egg, 
one  cup  of  water,  juice  and  rind  of  one  large  lemon,  one 
soda  cracker. 

MOCK  LEMON    PIE. 

One  cup  of  sugar,  one  heaping  tablespoonful  of  flour, 
the  yolks  o.?  two  eggs  (save  the  whites  for  frosting),  one 

34 


BEN  HUR  HIGH  GRADE  COFFEE 


teaspoon  of  lemon  extract,  two-thirds  cup  of  boiling  water, 
two-thirds  cup  of  stewed  pie  plant;  mix  sugar,  flour,  eg£s 
and  extract  together,  then  pour  on  the  water,  then  the  pie 
plant.  Bake  with  one  crust. 

BEST  PIE  CRUST 

Two  and  one-half  cups  of  flour,  one  cup  of  lard,  one 
even  teaspoon  of  salt,  one  even  teaspoon  of  baking  powder, 
one-half  cup  cold  water 


PUDDINGS 


Live   like  yourself,  was  soon  .my  ladies'  word. 
And  lo,  a  pudding  smoked  upon   the   board. — Pope 

SUET  PUDDING. 

One  cup  molasses,  one  cup  sweet  milk,  one  cup  suet 
chopped  fine,  on.e-half  teaspoon  soda,  one  cup  raisins,  one 
cup  currants,  two  and  one-half  cups  flour.  Mix  well;  salt 
and  spice  to  taste.  Steam  three  hours. 

WALNUT  LOAF. 

Mix  thoroughly  two  cups  soft  bread  crumbs  from  center 
of  loaf,  one  cup  chopped  walnut  meats,  one  level  teaspoon 
salt,  one-quarter  teaspoon  pepper  and  ginger.  Melt  one- 
third  cup  butter  in  one-half  cup  hot  water,  pour  gradually 
into  a  beaten  egg,  then  combine  with  dry  ingredients.  Shape 
into  an  oval  loaf,  put  into  a  buttered  pan,  bake  forty-five 
minutes  in  a  moderate  oven.  Baste  with  hot  water  in  which 
a  little  butter  has  been  melted.  Serve  with  brown  sauce. 


Pare  and  core  twelve  apples ;  slice  them ;  then  stir  into 
one  quart  of  new  milk;  one  quart  of  sifted  corn  meal;  add 
a  little  salt,  then  the  apples,  four  tablespoons  chopped  suet 
and  one  teacup  molasses,  adding  one  teaspoon  soda  dis- 
solved. Mix  thoroughly,  pour  into  buttered  dish  and  bake 
for  four  hours.  Serve  hot  with  the  following  sauce: 

Sauce:  One  cup  sugar,  one-half  cup  butter,  one  egg 
beaten  light,  one  lemon,  juice  and  rind ;  one-half  cup  boiling 
water;  put  in  a  tin  basin  and  thicken. 

STEAMED  PUDDING. 

Three-quarters  cup  butter,  one-half  cup  molasses,  one- 
half  cup  brown  sugar,  one  cup  sour  milk,  one  teaspoon  soda, 
three  cups  ifour.  one  coffee  cup  raisins,  one-half  cup  currants. 


THE  SECRET  OF  GOOD  PUDDING 


one  teaspoon  cloves,  two  teaspoons  cinnamon,  one  teaspoon 
salt.    Steam  about  two  and  one-half  hours. 

Sauce:  Juice  and  grated  rind  of  one  lemon,  one-half 
cup  of  butter,  one  tablespoon  corn  starch,  one  cup  of  sugar. 
— Retta  Perry. 

SUET  PUDDING. 

One  cup  of  molasses  (sorghum),  one  cup  of  suet  chop- 
ped fine  and  mixed  with  three  cups  of  flour  and  pinch  of 
salt,  one  cup  of  sweet  milk,  one  teaspoon  soda,  one  teaspoon 
cinnamon,  nutmeg  to  taste;  last  add  one-half  pound  raisins 
and  other  fruits  if  desired.  Steam  three  hours  and  serve 
with  sauce. 

SCALLOPED  APPLES. 

One  quart  stale  bread  crumbs,  one-quarter  cup  butter, 
one  quart  sliced  apples,  one  quarter  cup  sugar,  one-quarter 
teaspoon  grated  nutmeg,  grated  rind  and  juice  of  one-half 
lemon  (lemon  may  be  omitted).  Grease  pudding  dish  with 
butter ;  place  layer  of  bread  crumbs  in  bottom  ;cover  with 
lumps  of  butter;  add  layer  of  sliced  apples,  add  sugar,  nut- 
meg and  lemon.  Then  add  another  layer  of  bread  crumbs, 
and  continue  in  same  way  until  dish  is  full,  having  bread 
crumbs  on  top.  Bake  forty  minutes  in  moderate  oven.  Cov- 
er at  first  to  prevent  crumbs  browning.  Serve  with  sugar 
and  cream.  Very  good  served  without  cream  with  roast 
pork. 

CHARLOTTE  RUSSE. 

One  pint  cream,  three-quarters  of  a  pint  of  milk,  one- 
quarter  of  a  pound  of  sugar,  one-quarter  of  a  box  of  gelatine, 
two  eggs,  one  teaspoon  of  vanilla  added  to  the  cream;  add 
to  the  sugar  the  yolks  of  the  eggs  beaten  together,  dissolve 
the  gelatine  in  the  warm  milk,  strain  this  into  the  sugar 
and  yolks;  beat  the  whites  stiff;  have  the  cream  cold  and 
whip  light,  add  the  cream  to  the  eggs,  sugar  and  gelatine; 
lastly  add  the  whites  of  the  eggs;  pour  into  moulds  lined 
with  sponge  cake,  and  set  in  the  ice  chest  until  wanted. 

CHARLOTTE  RUSSE. 

One  cup  sugar,  one  cup  flour,  two  eggs,  one-third  cup 
boiling  water,  one  teaspoonful  baking  powder;  flavor  with 
lemon.  Break  the  eggs  into  the  sugar,  beat  thoroughly,  add 
the  flour  and  the  baking  powder,  then  the  water  and  the 
lemon ;  bake  in  a  square  loaf,  split  the  cake  an<f  pile  on  the 

36 


W.  H.  Kerwin  W.  Beech 

"IDYLLWILD" 

Quality 

CANDIES,    ICE    CREAM     AND    SHERBETS 
Special  Attention  to  Lodge  and  Party  Catering 

Phone  298     • 
103  South  Greenleaf  Agency  National  Ice  &  Cold  Storage  Co. 

H.  S.  ROWLEY 

NEW    AND    SECOND-HAND 

PLJ  R  N  1TURE 

Phone  369  208   E.   Philadelphia   Street 

If  You   Want  to   Buy  or  Sell   REAL   ESTATE     Call   on   or  Address   Us 

BALDWIN  &  BELL     flJ3 

107    East    Philadelphia    Street 

Home   Phone   220 
Agents  for  Orchard  Dale  Tract  S.  H.  Bell,  L.  M.   Baldwin 

Home  Phone  271 

Guy  E.  Bailey,  D.  D.  S. 

First  National  Bank  Building 
Phone  137  Notary  Public 

GREGG,  BATES  &  GREGG 

REAL  ESTATE,  LOANS  AND  INSURANCE 

116  West  Philadelphia  Street 

The  Whittier  Bakery 

ALWAYS  FOR  QUALITY 

119  W.  Philadelphia  Street 
A.    BIERMANN,  Prop. 

Home  Phone  323 

C.  W.  Clayton 

REAL     ESTATE 
Loans,   Rentals,  Insurance  105  E.  Philadelphia  St. 


"A-l"  Flour 

* 

"Makes  a  Loaf  you 
Like  to  Loaf  Around" 

GLOBE  MILLS    LOS  ANGELES 

J.  H.  Linkletter  Guy  Tyler 

Link  fitter  &  Ty  er 

LUMBER  &  HILL  COMPANY 

ALL  KINDS  OF  LUMBER 
AND  MILL  WORK 

Home  Phone  47 
121  N.  Milton  Ave.  WHITTIER,  CAL. 


BEN-HUR  BAKING  POWDER 


top  whipped  cream,    lay  in  a    flat  dish    and  surround  with 
jelly. 

PUDDING  SAUCE. 

One  egg  well  beaten,  one  cup  sugar,  one  cup  sweet  milk, 
small  piece  butter.  Mix  all  together  and  boil  till  thick  as 
cream.  Good  on  any  pudding  or  boiled  rice. 

BLACK  PUDDING. 

One  cup  cooked  prunes  (chopped  fine),  one  cup  chopped 
cups  flour,  yolks  of  two  eggs,  one-quarter  teaspoon  each  of 
cloves  and  cinnamon,  one  teaspoon  salt,  two-thirds  cup  of 
hot  water;  add  one  level  teaspoon  of  soda,  and  add  this 
hot  water  the  last  thing.  I  add  a  small  teaspoon  of  baking 
powder  to  the  flour ;  also  pour  in  greased  pan  and  steam  two 
hours. 

Sauce:  Boil  one  cup  sugar  with  one-half  cup  water, 
boil  until  it  hairs  and  pour  over  the  stiffly  beaten  whites  of 
the  two  eggs.  Flavor  to  suit  the  taste. 

RAISIN  PUFFS. 

Two  cups  flour,  one  cup  milk,  one  cup  raisins,  one-half 
cup  butter,  two  eggs,  two  tablespoons  sugar,  three  teaspoons 
baking  powder.  Steam  one-half  hour  in  eight  cups. 

Sauce :  Six  tablespoons  milk,  when  scalding  add  one 
and  one-half  cups  powdered  sugar,  mixed  with  yolks  of 
three  eggs,  stir  until  thick,  flavor  and  add  beaten  whites  and 
stir  until  it  foams. — Mrs.  R. 

BOILED  BREAD  PUDDING. 

One  quart  of  bread  crumbs  soaked  in  water;  add  one 
cup  of  molasses,  one  tablespoon  of  butter,  one  cup  of  fruit, 
one  teaspoon  of  each  kind  of  spice,  one  teaspoon  of  soda, 
about  one  cup  of  flour.  The  bread  crumbs  must  be  soaked 
in  as  little  water  as  possible.  Boil  in  a  well  greased  mold 
two  hours.  Eat  with  sauce. 

SAGO  PUDDING. 

Pare  and  core  six  apples,  slice  in  pudding  pan,  cook  one 
cup  of  sago  in  one  quart  of  water  until  clear;  add  one  cup 
milk,  one-half  cup  sugar,  two  eggs.  Pour  over  apples  and 
bake  in  moderate  oven. 

PINEAPPLE  PUDDING. 

One  cup  tapioca  soaked  in  plenty  of    cold  water  over 

37 


BEN-HUR  COFFEE  HAS  QUALITY 


night,  drain  off  the  water  and  add  juice  from  one  can  of 
pineapple,  juice  of  one  lemon,  one  and  one-half  cups  sugar ; 
cook  until  clear,  add  pineapple  cut  in  small  pieces  or  the 
grated,  and  the  whites  of  three  eggs  beaten  stiff.  Serve 
cold  with  whipped  cream. 

FROZEN  PUDDING. 

Cook  six  ounces  of  rice  in  one  quart  of  milk  in  double 
boiler  until  tender,  add  one  teaspoonful  salt,  three  eggs  well 
beaten,  four  ounces  sugar;  cool;  then  add  one  teaspoonful 
vanilla  extract,  put  into  freezer  and  freeze  solid.  Eemove 
dasher  and  hollow  out  center;  whip  one  pint  of  cream  until 
stiff,  add  one-quarter  pound  candied  pineapple,  one-quarter 
pound  seedless  raisins  that  have  been  sprinkled  with  two 
tablespoonfuls  of  orange  juice  and  remained  covered  for 
two  hours,  one-quarter  pound  candied  cherries  and  four 
ounces  sugar.  Mix  well  and  fill  cavity;  pack  and  freeze. 
This  is  delicious  to  serve  in  place  of  ice  cream 

STEAM  PUDDING. 

One  cup  sugar,  one-half  cup  butter,  one-half  cup  water, 
two  eggs,  two  teaspoons  baking  powder,  flour  to  make  a 
stiff  batter. 

Sauce:  One-half  cup  sugar,  one-half  cup  butter,  one 
teaspoon  lemon  essence,  one  pint  boiling  water  thickened 
with  flour. 

COCOANUT  TAPIOCA  PUDDING. 

Soak  four  tablespoonfuls  of  tapioca  over  night  in  cold 
water ;  pour  off  the  water  and  stir  the  tapioca  into  a  quart 
of  boiling  milk  in  the  double  boiler.  Boil  the  milk  and  tapio- 
ca ten  minutes,  then  add  the  beaten  yolks  of  four  eggs,  one 
cup  of  sugar  and  three  tablespoonfuls  of  cocoanut  chopped 
fine ;  if  fresh  cocoanut  is  used,  boil  for  another  ten  minutes. 
Pour  into  your  pudding  dish,  beat  the  whites  of  the  eggs  to 
a  stiff  froth,  add  a  little  sugar  and  spread  over  the  pudding, 
sifting  a  little  cocoanut  over  the  top.  Set  in  the  oven  and 
brown  slightly.  Serve  cold. 

BUCKEYE  PUDDING 

One  cup  molasses,    one  cup  of  warm  water,  one  cup  of 
•  chopped  raisins,    two  cups  of  flour,  yolks  of  two  eggs,  one 
dessert  spoonful  of  soda.     Steam  two  hours. 

Sauce :  Whites  of  two  eggs  beaten  stiff,  one  cup  of  pul- 
verized sugar  and  one-half  cup  of  butter  (creamed  together), 

38 


ASK  YOUR  NEIGHBOR 


add  eggs  beaten  well,  one  tablespoon  of  hot  water,  one 
tablespoon  of  vanilla.  Set  in  dish  of  warm  water  to  warm, 
but  not  cook  any. 

MARSHMALLOW  CREAM. 

One  pint  cream  (whipped),  one-half  teacup  sugar,  two 
tablespoons  gelatine  dissolved  in  as  little  cold  water  as  possi- 
ble, five  cents'  worth  marshmallows,  five  cents'  worth  English 
walnuts,  flavor  as  desired.  Serve  very  cold. 

CRANBERRY  PUDDING. 

One  cup  molasses,  one  cup  hot  water,  one  cup  cran- 
berries (uncooked),  one  teaspoonful  soda,  flour  to  make  a 
moderately  stiff  batter.  Steam  two  hours. 

Sauce :  One  cup  sugar,  one-third  cup  butter.  Mix  these 
till  creamy  and  add  one  cup  of  cream.  Warm  slightly. 

CHOCOLATE  CREAM. 

Heat  one  quart  milk  until  almost  boiling,  one-half  cup 
corn  starch,  same  of  sugar,  three  teaspoons  cocoa,  pinch  of 
salt,  mixed  well  and  made  smooth  with  milk;  stir  this  into 
hot  milk  until  it  thickens.  Remove,  add  one  teaspoon  va- 
nilla, then  pour  into  molds  or  cups  wet  with  cold  water  and 
serve  cold  with  whipped  cream  or  cream  and  sugar. 

ORANGE  PUDDING. 

Peel  and  slice  four  large  oranges,  lay  in  your  dish  and 
sprinkle  over  them  one  cup  sugar,  the  yolks  of  three  eggs 
beaten,  one-half  cup  of  sugar,  two  tablespoons  of  corn  starch, 
one  quart  boiling  milk;  let  it  boil  and  thicken,  then  let  it 
cool  a  little  before  pouring  over  the  oranges.  Beat  the  whites 
with  a  little  pulverized  sugar  and  flour  over  it,  set  in  oven 
to  brown. 

PRUNE  DESSERT. 

One-half  pound  prunes  cooked  until  tender,  rub  through 
colander;  soak  one-half  box  gelatine  in  one-half  pint  cold 
water  five  minutes,  then  add  one  pint  boiling  water;  when 
dissolved  add  one  cup  sugar,  stir  all  together,  set  in  cool 
place  to  harden.  "When  firm  sprinkle  top  with  broken  meats 
of  English  walnuts.  Serve  with  whipped  cream. 

GRAHAM  PUDDING. 

Two  eggs,  one  cupful  sour  milk,  one  large  cupful  suet 
(ground  or  chopped),  one-half  cupful  dark  molasses  (New 
Orleans  best),  one-half  cupful  "C"  sugar,  one  small  cupful 

39 


GIVE    THE 


NEWMARKET 


A    TRIAL 

Meats  of  the  Highest  Quality.    Lowest  Prices,  Prompt  Service. 
117  South  Greenleaf.    Phone  127. 

Home  Phone  72  White  Sewing  Machines 

-  Bryan-Zimmer  Co. 

FURNITURE,    CARPETS 

Tapestries,  Art  Squares,  Mattings,  Linoleums 
Window  Shades,  Picture  Framing 

and  Repairing 
East  Philadelphia  Street  Whittier,  Cal. 

Home  Phone  51 


Humphrey  -  Daggett    Hardware    Co. 


HARDWARE,  PLUMBING 

122-24-26  W.   Philadelphia    St. 
Tinning,  Cornice  Work  Whittier  Cal. 


VEHICLES,    FARM   IMPLEMENTS 

Manufacturers  of  Harness 
Harness  Repaired  While  You  Wait 


COFFEE,  TEA,  BAKING  POWDER,   SPICES, 
EXTRACTS 


ORANGE  ICE. 

Two  and  one-half  cups  of  water,  one  and  one-half  cups 
of  sugar.  Cook  until  syrup  and  let  cool.  Strain  the  juice 
of  five  oranges  and  one  lemon  and  add  to  syrup,  then  freeze. 

ITALIAN  CREAM. 

One  quart  of  milk,  a  pinch  of  salt,  four  eggs  beaten 
separately  and  one  box  of  Knox's  gelatine  dissolved  in  a 
little  water.  Let  milk  cook  until  it  simmers  and  then  add 
yolks,  with  four  tablespoons  of  sugar.  Stir  in  gelatine  and 
remove  from  stove.  Then  beat  whites  of  eggs  stiff  adding 
two  tablespoons  of  sugar  and  a  few  drops  of  extract  of  va- 
nilla. Serve  wtih  cream. 

SHERBETS 

Commonly  called  water  ices,  are  prepared  of  sugar,  wa- 
ter and  fruit  juice.  If  a  rich  and  smooth  ice  is  wanted,  boil 
the  sugar  and  water  together  twenty  minutes. 

ORANGE  I5HERBET. 

Grate  the  yellow  rind  of  two  oranges  and  squeeze  the 
juice  of  two  lemons,  with  which  mix  one  pint  of  orange 
juice.  Let  stand  one  hour.  Add  a  pint  of  sugar  and  one 
quart  of  water.  Strain  and  freeze. 

MILK  SHERBET. 

One  quart  of  milk,  one  pint  of  sugar,  juice  of  four  lem- 
ons, or  one  pint  of  mashed  strawberries.  Put  milk  in  freez- 
er. Freeze  twenty  minutes.  Stir  in  sugar  and  fruit  juice. 
Freeze. 

FROZEN  PEACHES. 

One  can  of  peaches,  one  heaping  pint  of  granulated 
sugar,  one  quart  of  water,  two  cupfuls  of  whipped  cream. 
Boil  the  sugar  and  water  together  twelve  minutes,  then  add 
the  peaches  and  cook  twenty  minutes  longer.  Rub  through 
a  sieve,  and,  when  cold,  freeze.  "When  the  beater  is  taken 
out  stir  in  the  whipped  cream  with  a  spoon,  cover  and  let 
stand  one  hour. 

STRAWBERRY  SHERBET. 

One  pint  and  a  half  of  strawberry  juice,  one  pint  of 
sugar,  one  pint  and  a  half  of  water,  the  juice  of  two  lemons. 

41 


YOU  MAY  THINK  OTHERS  NICE 


Boil  the  water  and  sugar  together  for  twenty  minutes,  add 
the  lemon  and  strawberry  juice.    Strain  and  freeze. 

SOUFFLE  DE  RUSSE. 

Three  pints  of  milk,  four  eggs,  one-half  box  of  gelatine ; 
sweeten  and  flavor  to  taste;  boil  as  custard.  As  it  is  taken 
from  the  fire  stir  in  the  whites  beaten  to  a  stiff  froth.  Pour 
into  molds  and  when  cold  eat  with  cream. 

FRUITTI-FRUITTI  ICE  CREAM. 

One  quart  rich  cream,  one  cup  sugar,  four  eggs.  Beat 
yolks  of  eggs  and  sugar  to  a  cream  and  add  the  whites,  then 
the  cream;  then  add  two  small  cups  of  dates,  one  cup  of 
figs,  half  a  pound  of  citron,  a  half  cup  of  seeded  raisins,  a 
half  cup  of  blanched  almonds,  the  same  of  English  walnuts, 
all  chopped  fine.  Freeze. 


CHEESE 


And  e'en  if  the  moon  be  not  made  of  cheese, 

There  are   some  good   things  that  are,   if  you  please. 

WELSH  RAREBIT  AND  GOLDEN  BUSH. 

One-quarter  pound  grated  cheese  cut  small,  one-half 
pint  milk, -one  egg  well  beaten,  one-fourth  teaspoonful  mus- 
tard, lump  butter ;  cook  on  a  quick  fire,  stirring  all  the  time ; 
add  last  a  soda  cracker  rolled  fine ;  pour  over  thin  strips  of 
buttered  toast  and  serve  at  once,  adding  a  poached  egg  on 
the  top  of  the  toast  and  cheese. 

CHEESE  STRAWS. 

One  cup  of  butter  stirred  till  soft,  one  full  teaspoon 
dry  mustard,  one-half  cup  fiour,  one  cup  grated  cheese,  four 
teaspoons  cold  water,  a  little  cayenne  pepper,  mix  together 
and  roll  out  very  thin ;  cut  in  very  narrow  strips  with  a  jig- 
ging iron. 

A  NICE  DISH  OF  CHEESE. 

A  half  pound  grated  cheese,  half  the  quantity  of  bread 
crumbs,  two  teaspoonfuls  of  butter,  one  coffeecup  of  sweet 
milk;  mix  the  cheese,  butter  and  crumbs;  season  with  salt; 
pepper  and  mustard,  a  little ;  pour  the  milk  over  these  boil- 
ing hot ;  set  over  boiling  water  until  the  cheese  dissolves ;  add 
the  yolks  of  three  eggs,  beaten ;  stir  well,  and  add  to  it  the 

42 


BUT   THERE'S   NOTHING   LIKE    BEN-HUR 

SPICE 


whites  of  the  eggs  beaten  to  a  stiff  froth ;  butter  a  very  shal- 
low pan  or  pieplate,  pour  in  the  mixture  and  bake  twenty 
minutes ;  serve  immediately. 

FANCY  STUFFED  DATES. 

Into  a  spoonful  or  two  of  jelly  stir  some  chopped  Eng- 
lish walnuts,  a  little  crystallized  ginger  and  a  little  sweet 
pickle,  all  finely  cut  and  well  mixed  together.  Take  stones 
from  dates  and  fill  dates  with  mixture,  then  roll  in  powder- 
ed sugar. 

PRUNE  WHIP. 

One  cup  cooked  prunes  (chopped  fine),  one  cup  chopped 
nuts,  whites  of  six  eggs,  eight  tablespoons  sugar,  pinch  of 
salt.  Mix  prunes  and  nuts.  Bake  in  pan  with  opening  in 
center.  Place  this  pan  in  another  pan  of  boiling  water  and 
bake  forty-five  minutes.  When  done  make  meringue  as  for 
lemon  pie. 

RAISIN  MANGO  PICKLES. 

Put  cucumbers  in  brine  ten  days  as  for  any  other  pick- 
les. Then  put  in  fresh  water  and  soak  free  from  salt,  cut  in 
halves  lengthwise,  take  out  all  the  inside  seeds  with  a  spoon. 
Stuff  with  fresh  raisins,  tie  with  a  string  and  place  in  jar. 
Take  four  cups  brown  sugar  to  every  seven  cups  fruit  and 
two  quarts  vinegar,  one  tablespoon  spice,  cinnamon  and 
cloves.  Place  on  fire  to  boil  a  few  minutes,  put  on  pickle 
and  tie  securely. 

CHEESE  STRAWS. 

Three  heaping  tablespoons  grated  cheese,  two  of  flpur, 
yolk  of  one  egg,  butter  size  of  a  walnut,  two  tablespoons 
milk  to  mix  hard.  Cut  in  strips  and  bake;  roll  thin. 

QUINCE  HONEY. 

Four  large  quinces,  three  pounds  of  granulated  sugar, 
two  quarts  water;  boil  twenty-five  minutes  before  adding 
grated  quinces.  Boil  until  thick  like  honey. 

DUTCH  DUMPLINGS. 

Scald  one  pint  new  milk,  sift  and  stir  enough  flour  in 
milk  to  make  very  thick.  When  cold  add  three  well  beaten 
eggs,  spoonful  butter,  even  teaspoon  salt.  Drop  in  boiling 
gravy  over  meat  and  boil  thirty  minutes. 

43 


BEN-HUR  QUALITY  GOODS 


OLIVE  SANDWICHES. 

Spread  bread  with  rich  manyonnaise  dressing,  seed  and 
chop  olives  quite  fine  and  spread  on  sandwiches. 

EGG  SANDWICHES. 

Kemove  the  yolks  of  six  hard-boiled  eggs  and  rub 
smooth.  Season  with  one  teaspoonful  of  French  mustard, 
a  little  salt,  a  dash  of  pepper  and  a  little  vinegar  to  stiffen. 
Add  the  finely  chopped  whites  and  spread  between  slices  of 
buttered  bread. 

HAM  SANDWICHES— CREAM  DRESSING. 

One  pint  finely  chopped  ham,  yolks  of  three  eggs,  half 
a  teaspoon  mustard.  Beat  yolks  light,  add  half  a  teacup  of 
vinegar,  a  tablespoon  each  of  butter  and  sugar.  Set  the 
vinegar,  butter  and  sugar  on  stove  and  stir  continually  till 
it  is  the  consistency  of  thick  cream,  not  allowing  it  to  curdle, 
it  will  if  too  thick  and  not  stirred  all  the  time.  When  cool 
stir  in  one  cup  of  thick,  sour  cream.  Mix  a  little  red  pep- 
per with  mustard  and  add  to  the  dressing.  Butter  nice, 
light  bread,  spread  the  dressing  on  one  slice,  placing  a  plain 
buttered  slice  on  top. 

TO  MAKE  WALNUT  CREAM  CANDY  OR  DATES. 

Take  the  white  of  one  egg,  as  much  water  as  egg,  add  a 
little  vanilla  and  salt-  Stir  (not  beat)  in  sugar  to  form  a 
cream,  until  a  fork  will  stand  up  straight  in  it.  Then  place 
a  little  on  the  kernel  of  your  nuts  on  each  side  and  press 
gently ;  take  stone  from  date  and  do  in  the  same  manner. 

DIVINITY. 

One-half  cup  water,  one-half  cup  Karo  corn  syrup,  two 
cups  sugar;  mix  and  cook  until  it  hardens  in  water.  Beat 
whites  of  two  eggs  stiff,  stir  hot  syrup  over  eggs  slowly  and 
beat  until  very  stiff ;  add  to  this  English  walnuts  and  Bishop 
cherries. 

SOMETHING  GOOD. 

One  quart  flour,  one  egg  well  beaten,  one-half  cup  of 
butter,  one  tablespoon  of  sugar,  three  teaspoons  of  baking 
powder,  enough  milk  for  a  soft  dough.  Put  in  gem  tins  and 
put  half  peach  (either  fresh  or  canned)  on  each  one;  fill 

44 


WILL  IMPROVE  ALL  COOKING 


cavity  with  sugar.    Bake  and  when  done  serve  with  whipped 
cream. 

PENOCHA  CANDY. 

To  three  cups  of  light  brown  sugar  take  one  and  one- 
half  cups  of  cream  and  milk  mixed.  Cook,  stirring  constant- 
ly until  it  thickens  in  water  sufficiently  to  adhere  together; 
then  pour  into  a  large  cup  of  English  walnut  kernels  broken 
up  fine  (or  as  many  kernels  as  one  prefers).  Stir  until  it 
thickens  and  will  run  into  a  greased  platter.  Before  it  is 
too  cold  cut  it  in  small  squares. 

PANOCHI  (CANDY). 

Two  cups  granulated  sugar,  two-thirds  cup  milk  or 
cream  and  one-quarter  cup  butter.  "When  hot  add  one  cup 
black  walnut  meats ;  cook  until  it  will  harden  in  water,  take 
from  stove  and  stir  until  it  begins  to  cool,  then  pour  into 
buttered  pan. 

ROASTED  ALMONDS. 

Shell  and  blanch  almonds,  put)  them  in  a  sauce  pan,  with 
some  salt,  set  them  in  the  oven  until  they  are  hot,  remove 
the  sauce  pan  from  the  oven  and  add  a  small  piece  of  butter 
to  the  almonds,  and  shake  them  over  the  fire  until  they  are 
brown,  taking  care  that  they  do  not  burn. 

SALTED  PEANUTS. 

Shell  them,  remove  the  skins,  put  them  into  a  dripping 
pan  with  just  enough  butter  to  make  them  glossy,  and  then 
brown  them  in  hot  oven,  shaking  the  pan  frequently  to 
make  them  brown  evenly.  When  the  nuts  are  brown  sprinkle 
them  with  salt. 

MOLASSES  CANDY. 

One  pint  best  New  Orleans  molasses,  one  cup  brown 
sugar,  a  piece  of  butter  the  size  of  a  hickory  nut,  the  juice 
of  one  lemon  or  one  tablespoon  of  vinegar.  Boil  until,  when 
dripping  in  cold  water,  it  will  harden  immediately;  then 
stir  in  a  pinch  of  soda ;  when  thoroughly  mixed  pour  out  on 
buttered  tins;  when  cool  pull  quickly,  using  the  fingers  only. 
Avoid  pressing  too  much,  as  that  makes  it  solid.  It  should 
be  full  of  holes  when  ready  to  cut. 

45 


FOR  PURITY,  STRENGTH  AND  FLAVOR 


"A  DAINTY  DISH." 

Allow  one  egg  for  each  person.  Boil  ten  minutes.  For 
each  egg  one  tablespoonful  of  milk  and  a  piece  of  butter  the 
size  of  a  walnut ;  to  every  two  eggs  a  teaspoonful  of  corn 
starch,  with  pepper  and  salt  to  taste.  Put  this  batter  on  the 
stove  for  a  few  minutes,  then  add  the  whites  of  the  eggs 
chopped  very  fine.  Stir  until  creamy  and  pour  over  slices 
'of  buttered  toast,  and  over  this  grate  the  yolks  of  the  eggs. 

CARAMEL  OR  BURNED  SUGAR. 

Put  two  ounces  of  brown  or  white  sugar  into  an  old  tin 
cup  over  a  brisk  fire.  Stir  this  until  it  is  quite  dark  and 
gives  forth  a  burning  smell,  then  add  a  cup  half  full  of  cold 
water.  Let  it  boil  gently  a  few  minutes,  stirring  well  all 
the  while.  Take  off  and  when  cold  bottle  for  use.  This 
keeps  well  and  may  be  used  for  flavoring  for  gravies  and 
soups. 

CREAM  CANDY. 

One  pound  of  loaf  sugar,  one  cupful  of  water,  one-half 
teaspoonful  of  cream  tartar,  two  of  vanilla,  two  of  vinegar, 
butter  size  of  an  egg.  Boil  until  it  hardens  when  dropped  in- 
to water.  When  nearly  cold,  pull  as  you  would  other  candy. 

CHOCOLATE  CARAMELS. 

Take  of  grated  chocolate,  milk,  molasses  and  sugar  one 
cupful -each;  piece  of  butter  size  of  an  egg.  Boil  until  it 
drops  hard,  put  into  a  buttered  pan,  and  before  it  cools 
mark  off  in  square  blocks. 

TO  WHIP  CREAM. 

Very  rich  or  very  poor  cream  will  not  whip  well;  thick 
cream  that  will  hardly  pour  should  have  an  equal  quantity 
of  milk  added  to  it  before  whipping.  The  cream  should  be 
ice  cold.  If  the  cream  is  very  rich  a  beater  will  whip  it ; 
but  there  is  nothing  that  will  whip  cream  as  well  and  as 
quickly  as  a  "whip-churn,"  a  tin  cylinder,  perforated  at  the 
bottom  and  sides,  in  which  a  dasher  of  tin,  also  perforated, 
can  be  easily  moved  up  and  down. 

SYRUP  FOR  GRIDDLE  CAKES. 

Stew    some    good-flavored,    rich  apples.     Strain  as  for 

46 


BEN  HUE  EXTRACTS  YOU'LL  FAVOR 


jelly;  add  sugar  enough  to  make  a  rich  syrup  and  let  it 
come  to  a  scald. 

HOW  TO  BLANCH  ALMONDS. 

Shell  the  nuts  and  pour  boiling  water  over  them.  Let 
them  stand  in  the  water  a  minute  and  then  throw  them  into 
cold  water.  Rub  between  the  hands  to  get  the  skins  off. 

CREAMED  EGGS  ON  TOAST. 

Use  three  hard-boiled  eggs.  Put  one-half  pint  cream 
and  one-half  pint  milk  in  a  double  boiler;  add  one  teaspoon- 
ful  of  butter  and  one  teaspoonful  of  flour  well  mixed  and 
stir  until  thick,  adding  a  level  teaspoonful  of  salt.  Separate 
the  whites  and  yolks  of  the  eggs  and  chop  the  whites  not 
too  finely,  and  add  to  the  hot  cream.  Have  ready  nicely- 
browned  slices  of  toast,  on  a  warmed  platter.  Cover  the 
toast  with  the  creamed  whites  and  grate  the  yolks  over  all, 
garnish  with  a  few  sprigs  of  parsley. 

EGGS  A  LA  CREME. 

Boil  eggs  hard  and  cut  in  halves,  place  in  a  vegetable 
dish  and  cover  with  drawn  butter  sauce.  Paris. 

FRICASSEED  EGGS. 

Boil  a  half  dozen  eggs  five  minutes;  dip  them  in  cold 
water;  shell  them  and  cut  in  thick  slices,  and  lay  on  hot 
toast.  Boil  a  pint  of  milk;  mix  a  spoonful  of  corn  starch 
with  it,  the  same  of  butter,  and  stir  them  in  the  milk  so  as 
to  make  a  smooth  sauce ;  add  some  pepper  and  salt,  and  pour 
over  the  eggs.  Serve  at  once. 


47 


INDEX 


Page. 

Soups    1 

Fish  and  Oysters 3 

Meats  and  Game 4 

Vegetables     9 

Salads     12 

Cakes      15 

Cookies  and  Doughnuts 23 

Bread  and  Bolls 27 

Pies 32 

Puddings      35 

Ices      40 

Cheese    42 

Candy  and  Miscellaneous 44 


WEIGHTS  AND  MEASURES. 

Ten  eggs  are  equal  to  one  pound 

One  pound  of  brown  sugar,  one  pound  of  white  sugar, 
powdered  or  loaf  sugar  broken,  is  equal  to  one  quart. 

One  pound  of  butter  when  soft,  is  equal  to  one  quart. 

One  pound  and  two  ounces  Indian  meal  is  equal  to  one 
quart. 

One  pound  and  two  ounces  of  wheat  flour  is  equal  to 
one  quart. 

Four  tablespoons  are  equal  to  one-half  gill. 

Eight  large  tablespoons  are  equal  to  one  gill. 

Sixteen  large  tablespoons  are  equal  to  one-half  pint. 

A  common  sized  wine  glass  holds  half  a  gill. 

A  common  sized  tumbler  holds  half  a  pint. 

Four  ordinary  teacups  of  liquid  are  equal  to  one  quart. 

48 


J.  H.  GWIN 


FANCY     GROCERIES,     FRUITS     AND     VEGETABLES 


208  W.  Philadelphia  St.  Phone  50 

Phone   270 

R.  RASMUSSEN 

PRACTICAL    HORSESHOEING 
GENERAL    REPAIR    WORK    OF    ALL    KINDS 

All  Work  Guaranteed  Cor.  Philadelphia  St.  and  Milton  Ave. 

Clean,  wholesome  pictures.    Nothing  to  offend  the  most  fastidious. 
We  are  catering  to  only  the  best  people,  especially  the  church  people. 

THE  FAMILY 

C.    H.    KEIPP,    Prop,  and  Mgr. 

THE  WOODCRAFTER'S  SHOP 

AND    NOVELTY    WORKS  C.     A.     MATTESON,     Proprietor 

Mfgrs.  "The  Auto   Grip"   Ironing  Board,   Furniture,   Traveling  Cases, 

Automobile  Trunks,  Original  and  Artistic  Novelties  in 

Wood,  Brass  and  Copper. 

Light  Mill  Work  and  General  Repairing.     Picture  Framing. 
Home  Phone  165  210  East  Philadelphia  Street 

Home   Phone   120 

H.  J.  TRIPLETT 

PAINTS     AND     WALL-PAPER 

Painting,  Paper  Hanging,  Tinting  and  Decorating 

204  East  Philadelphia  St. 

A.  H.  Woodward,  Phone  337  E.  J.  Allen,  Phone  6264 

Phone  131 
We  Buy — We  Sell 

THE  FASHION  STABLES 

WOODWARD    &    ALLEN,    Proprietors 

Good    Turnouts 

Dr.  T.  J.  Stover,  Veterinary  Surgeon 
Phone:     Office  131,  Res.  204  128  N.  Greenleaf  Ave. 


Home  Phone    134 


L.  Landreth  &  Co. 


HAY,   GRAIN,    FEED,    COAL,    WOOD,    SEEDS,    SALT 

AND  POULTRY  SUPPLIES  WHOLESALE 

AND  RETAIL 


1  1 5  No.  Comstock  Ave.  Whittier,  California 

The 

King    Citrus  Nurseries 

WHOLESALE   ONLY 

An  Excellent  Line  of  Washington  Navels, 
Valencias    and    Eureka  Lemons  for  Sale. 

Specialty  on  contracts  for  stock  to  be     delivered  in     season, 
1911   and    1912,  at  very  reasonable  prices 

CITRUS  STOCK  EXCLUSIVELY  NO  SIDE  LINES 

JNO.  R.  KING,  Prop. 

N.  CITRUS  AVE.  Phone  4981  N.  MAGNOLIA  AVE. 


